Make-Ahead Gravy

Gravy is something of a staple in our house.  This recipe is perfect for Thanksgiving dinner or chicken fried steak with mashed potatoes and gravy on a Wednesday night.  It's positively delicious and so easy to make.  

1/2 cup butter

1/2 cup all-purpose flour

4 cups of stock (chicken, turkey or beef)

3/4 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp freshly ground black pepper

5 - 6 oz additional stock (optional)

Melt butter in a Dutch oven over medium heat; whisk in flour and cook, whisking constantly, 3 - 4 minutes or until mixture is light brown and smooth and smells nutty.

Reduce heat to medium; stir in seasonings.  Simmer, stirring occasionally, 10 - 15 minutes or until desired thickness.

This is particularly good using homemade stock if you have the time.  

To make ahead, cool gravy completely.  Cover and chill up to 3 days.  Cook gravy and, if desired, 5 - 6 Tbsp of stock in a Dutch oven over medium-low heat, stirring occasionally, 15 - 20 minutes or until hot.  

Pan-Seared Rainbow Trout with Lemon Herb Butter

I'm gonna tell on myself.  There are nights when I get home from work and I just can't decide what to make for dinner.  Lately, I just open up Chat GPT and tell it what primary ingredients I have and ask for dinner ideas.  This post is a recent suggestion, and it was super-good.

4 rainbow trout fillets (skin on)

2 Tbsp olive oil

3 Tbsp butter

2 garlic cloves, minced

2 Tbsp fresh parsley, chopped

Juice of 1 lemon

1 lemon sliced into 4 slices, if desired

Pat trout fillets dry, season with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Place trout skin-side down and cook 3 - 4 minutes until skim is crisp.  Flip and cook another 2 minutes.  Remove to a platter.

In the same pan, melt butter.  Add garlic, cook 1 minute.  Stir in parsley and lemon juice.

Spoon sauce over trout fillets before serving.  Top with lemon slices. if desired.

Suggested side dishes were Garlic Roasted Baby Potatoes, Sauteed Asparagus & Cherry Tomatoes.

It was perfect!

 

Make Your Own Hot Honey

Honey has become very expensive, and the specialty honey is over the top.  I decided it would be more cost effective to figure out how to make my own hot honey.  I like to use it to add a sweet and spicy kick to fried chicken, salad dressing and lots of other dishes/sauces.  

1 cup honey

6 garlic cloves, minced

1 Tbsp red pepper flakes

2 tsp smoked paprika

1/4 tsp kosher salt

Combine all ingredients in a small saucepan and heat slowly over medium-low heat.

Simmer, stirring frequently, until honey is fragrant, about 5 minutes.  

Remove from heat and let cool for 30 minutes. 

Store up to 2 weeks in an airtight container in a cool, dry place away from direct sunlight.  

Steak Salad

I find myself eating a lot of salad lately and I'm always looking for ways to keep dinner appetizing and hearty.  This salad is just that.  Lots of different flavors that come together nicely.  

To make 4 servings; 

1 lb beef steak (your choice)

1 Tbsp olive oil

Red Robin Seasoning

2 nectarines or peaches, halved and pitted

4 cups of baby greens

1/2 red onion, thinly sliced

2 avocados, sliced

1 cup Ranch dressing

1/2 cup of your favorite salsa

1/4 cup shaved Parmesan cheese

Preheat your grill pan over medium-high heat.

Brush steak with oil and season with Red Robin Seasoning.  Grill until desired doneness, 6 - 7 minutes per side.  Remove to a plate and set aside.

Arrange nectarines or peaches cut side down on the grill pan.  Grill, turning occasionally, until they are charred, 3 - 5 minutes.  Remove from heat.  

Slice the steak into thin strips.  Pit and slice the avocados.  Cut the fruit into thin slices.  Combine the Ranch dressing with the salsa in a small bowl.  Mix. well.

In a large bowl, toss together the greens, onion, and avocados.  Top with the fruit and steak.  Spoon the Salsa Ranch dressing as desired.  Top with shaved Parmesan cheese.

Cranberry Apple Chutney

I've made lots of variations of chutney over the years.  In fact, there are numerous chutney recipes on this blog.  This one has become my favorite.  It's perfect for Thanksgiving dinner, your Sunday ham, and your ordinary pork chop or tenderloin dinner.

1 (12 oz) bag of fresh or frozen cranberries

1/4 cup water

2 large apples, cored and chopped

1 1/2 cups sugar

2/3 cup finely chopped onion

2/3 cup golden raisins

1/4 tsp ginger

2 garlic cloves, minced

1 tsp salt

1/4 tsp allspice

1/4 tsp cinnamon

1/8 tsp ground cloves

2/3 cup dark corn syrup

1/3 cup cider vinegar

2/3 cup chopped pecans (optional)

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large saucepan.

Bring to a boil over medium-high heat.  Reduce heat; cover, stirring occasionally for 15 minutes.

Add corn syrup, vinegar and pecans, if using.  Cook uncovered for 15 minutes, stirring frequently.

 

Breakfast Baked Potato

I'm a brunch lover . . . probably because I am not a morning person.  In my perfect world, I wouldn't have to get up before 9:00 AM.  Breakfast baked potatoes have become a favorite brunch recipe for me.  Give this one a try next time you plan a brunch.  

For 3 servings:

3 russet potatoes

2 Tbsp olive oil

2 tsp salt

1 Tbsp butter

2 oz cheddar cheese

1 Tbsp bacon diced

3 eggs

2 tsp salt

1 tsp pepper

1 Tbsp fresh chives, chopped

Preheat your oven to 350 degrees.  

Carefully piece potatoes with a fork.  On a baking sheet, oil the potatoes well and sprinkle with salt/  

Bake for about one hour.  If making more potatoes, an additional 15 minutes per potato is needed.

Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped-out insides (for mashed potatoes, etc.)

Spread butter on the inside of each scooped out potato.

Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.

Bake 25 minutes, until the egg white has cooked through.

Serve warm with chives.

 

Grilled Potato Salad

Looking for a new twist on potato salad?  Well, this should do the trick.  It's not your ordinary potato salad.  This is a must try!

7 small to medium red potatoes, quartered

1 sweet potato, peeled and cut into 1 1/2" cubes

1/4 cup mayonnaise

1 Tbsp Dijon mustard

2 tsp onion powder

2 tsp garlic powder

1/4 tsp cayenne pepper

Kosher salt and freshly ground black pepper

Bacon-Green Onion Vinaigrette, recipe follows

Preheat your oven to 400 degrees.

Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches.  Bring the water to a boil over high heat.  Once the water begins to boil, about 8 minutes, add the sweet potatoes.  Return to boil and cook for 8 more minutes.  Drain the potatoes and set aside to cool.

Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne pepper and some salt and pepper.  When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat. 

Using tongs, place the potato pieces on a foil lined baking sheet.  Place in the oven until browned, about 3 - 4 minutes.  Handle gently so they don't fall apart.

In a large bowl, place the Bacon-Green Onion Vinaigrette.  As the potatoes are cooked through, remove them from the baking sheet and place the hot potatoes in the bowl with the dressing.  Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.  

Bacon-Green Onion Vinaigrette

1 slice thick cut bacon, cut into 1/4" chunks

1/4 cup olive oil

2 Tbsp red wine vinegar

1 tsp Dijon mustard

2 Tbsp chopped fresh parsley

2 green onions, chopped

Kosher salt and freshly ground black pepper

In a small sauté pan, cook the bacon until crisp   Then set aside to cool.  Once cooled, pour the bacon and fat into a small bowl along with the olive oil.

In another small bowl, whisk together the vinegar and mustard.  Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify.  Add the parsley, green onions and salt and pepper to taste.  Whisk to blend.  

Sweet Chicken Bacon Wraps

I can't help but start thinking about what to serve on Super Bowl Sunday.  For me, the day is as much about food as football.  Especially this year now that the Chiefs are out of the playoffs.  I think this will make a perfect game day appetizer.  

2 1/4 lbs boneless, skinless chicken breasts, cut into 1" pieces

1 lb sliced bacon, cut into thirds

2/3 cup packed brown sugar

1 Tbsp chili powder

1/8 tsp cayenne pepper

Preheat your oven to 350 degrees.

Line a baking sheet pan with foil and place a cooling rack on top.  Generously coat the rack with nonstick cooking spray.

In a small bowl, stir together the brown sugar, chili powder, and cayenne pepper.

Wrap a slice of bacon around each chicken cube and secure with a toothpick.

Dredge the wrapped chicken in the grown sugar mixture.  

Place the chicken pieces on the rack and bake for 30 - 35 minutes or until the chicken is cooked through and the bacon is crisp.

Serve immediately and force yourself to share!

 

Chicken Piccata Pasta

 

Looking for a simple meal that's easy to put together, and fast?  Chicken Piccata Pasta is just that, making it a delight on all fronts.  It is a classically delicious dish.  

2 Tbsp olive oil, divided

1 1/3 lb chicken breast tenders, cut into 1" pieces

Salt, to taste

Pepper, to taste

1 1/2 Tbsp butter, divided

4 Garlic cloves, minced

2 shallots, chopped

2 Tbsp all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth

1/2 cup flat leaf parsley, chopped

1 lb penne rigate pasta, cooked and warm for serving

Chives, chopped for garnish

Heat 1 Tbsp of the olive oil in a deep nonstick skillet over medium-high heat.

Season the chicken with the salt and pepper.

Add the chicken to the hot oil and sauté until the tenders are cooked through, about 5 - 6 minutes.

Transfer the chicken from the pan and reduce the heat to medium.

Add the remaining olive oil, 1 Tbsp of the butter, the garlic, and the shallots to the pan and sauté until the mixture is golden, about 3 minutes.  

Add the flour to the garlic mixture and cook until golden, about 2 minutes.

Whisk the win into the garlic mixture and cook until it reduces, about 1 minute.

Whisk the lemon juice and the broth into the sauce mixture. 

When the liquid starts to bubble, add the remaining butter and the chicken to the sauce and cook until the meat is heated through, about 1 - 2 minutes.  

Toss the pasta with the chicken and the sauce.

Taste the sauce and season with the salt and pepper as desired.  

Top the chicken piccata with the chives and serve.  

Cilantro Lime Grilled Shrimp Bowls

Hidden Valley Ranch seasoning and dressings are ingredients I use often, and I always have them in my fridge and pantry.  I discovered this gem on their website a few weeks ago and it does not disappoint.

For four servings:

1 lb large shrimp, peeled and deveined

2 tsp HVR seasoning mix

Kosher salt and freshly ground black pepper

4 cups chopped Romaine lettuce

2 cups cooked brown rice

2 small avocados, peeled, pitted and sliced thin

1 cup of corn salted and cooked

1 cup Hidden Valley Cilantro Lime Ranch dressing

Sliced green onions, for garnish

Season the shrimp with the HVR seasoning mix, plus a little bit of salt and pepper.

Preheat your grill pan over medium-high heat.  Add shrimp to the pan and grill for 2 - 3 minutes; then flip and cook 1 - 2 minutes more.  Remove shrimp from pan and set aside.  

To assemble, place 1 cup of lettuce and a half cup of cooked brown rice in each bowl.  Top with the shrimp, sliced avocado and corn.  Drizzle with Hidden Valley Cilantro Lime Ranch dressing.

It's so good!