Queso Blanco Soft Tacos

Every once in a while, I'll find myself trying to think of what to fix for dinner and nothing even remotely sounds good.  This is one of my go-to dinners on those nights.  It's quick, it's flavorful, and it uses ingredients I normally have in my fridge and pantry.

3 green onions, thinly sliced
3 plum tomatoes, cut into 1/2" pieces

2 ripe avocados, pitted, peeled and cut into 1/2" pieces

2 cups Romaine lettuce, thinly sliced

1/4 cup loosely packed fresh cilantro leaves

1 cup medium salsa

12 oz Queso Blanco cheese, cut into 12 slices

12 (6") corn tortillas, warmed

1 lime, cut into 4 wedges

Warm your tortillas either in the oven or microwave.  I like to put them on a sheet pan in the oven and let them get just a little bit brown and slightly start to crisp.  

On a platter, arrange green onions, tomatoes, avocados, lettuce, and cilantro.  Pour salsa into a serving bowl.  

Heat a nonstick 12" skillet over medium heat until hot.  Add cheese and heat, turning over once, until dark brown in spots, 2 - 3 minutes.  

Place 1 slice of cheese in each tortilla and fold tortillas in half.  Serve immediately with vegetable platter, salsa and lime wedges.  

 

Everyone gets to make their own soft taco with their favorite mix of ingredients.  Yum!!

Chicken Corn Chowder

I don't know about you, but I get tired of eating the same thing over and over again.  I like to shake things up a little bit to keep my meals interesting.  Substituting chicken corn chowder for my standard clam chowder does just that.  I think you'll really like this one!

8 oz bacon, chopped

1/2 cup butter

1 small carrot, diced

1 stalk celery, diced

1 small white onion, diced

2 cloves garlic, minced

1/2 cup flour

3 cups corn (frozen kernels)

2 cups potatoes, peeled and diced

4 cups chicken broth

2 cups whole milk

1/2 cup Half and Half

2 cups chicken, cooked and shredded

Salt and pepper to taste

Parsley, chopped (optional for garnish)

In a large stockpot or Dutch oven over high heat, cook the bacon pieces, stirring occasionally, until quite crispy, about 6 - 7 minutes.  Once the oil begins to form, turn the heat down to medium.

Once all of the bacon is cooked to a nice crisp, transfer it to a paper-towel lined plate.

Drain the stockpot of excess grease, reserving about 1 Tbsp and any browned bits at the bottom.  

Using the same pot over medium-high heat, melt the butter.  Add the carrot, celery and onion and cook until tender and just starting to brown, about 5 - 10 minutes.  Stir occasionally.  

Add the garlic, stirring, and allow to cook until fragrant, about 1 minute. 

Sprinkle the flour over the mixture and allow to cook, stirring frequently, until truly golden, about 2 - 3 minutes.  Reduce the heat as needed to prevent burning.  Cook until the flour smells nutty.

Add the corn, potatoes, and the chicken broth, stirring well and scraping the bottom of the pan to release anything that may have stuck.  

Cook over medium-high heat and bring the mixture to a boil.  

Cook until the potatoes are tender, about 15 - 20 minutes.  

If desired, use an immersion blender to blend about half of the soup, or transfer half of the mixture to a blender and pulse a few times.

Reduce the heat to low, add the milk, Half & Half, chicken, and salt and pepper.  Cook just long enough to heat through. 

Serve immediately.  Enjoy!  It's perfect for a cold night's dinner.

 

Whiskey-Glazed Pork Chops

This recipe gives you a shot of garlic and a whiskey glaze to add some kick to your pork chop dinner.

2 Tbsp vegetable oil
1 lb broccoli florets
8 oz fresh mushrooms, stemmed and cut into 1" pieces

1/2 cup plus 3 Tbsp water

1/4 cup plus 1 Tbsp soy sauce

1/4 tsp freshly ground pepper

4 center-cut boneless pork chops (3/4" thick)

2 garlic cloves, lightly smashed

2 Tbsp whiskey

2 Tbsp sugar

Thinly sliced green onions for garnish

In a 12" skillet, heat 1 Tbsp oil over medium-high heat until hot.  Add broccoli and mushrooms.  Cook 1 minutes; stir in 1/2 cup water and 1 Tbsp soy sauce.  Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated.  Transfer to serving plates; keep warm.

Wipe out skillet and heat remaining Tbsp oil over medium heat.  Sprinkle 1/4 tsp pepper on pork to season both sides.  Add pork to skillet and cook 7 - 8 minutes or until browned on the outside and barely pink in the center, turning once.  Transfer pork chops to plate.

To same skillet, add garlic, whiskey, sugar, and remaining 1/4 cup soy sauce and 3 Tbsp water; simmer 4 - 6 minutes or until sauce is the consistency of thin syrup, stirring occasionally.  Stir in any accumulated pork juices from plate.  Remove and discard garlic.  

Divide pork chops among plates with broccoli mixture.  Spoon sauce over pork.  

 

Bacon Wrapped Top Sirloin Medallions

2 (6 oz) 2" thick top sirloin fillets

2 slices thick cut bacon

Kosher salt

Freshly cracked black pepper

2 Tbsp salted butter

2 garlic cloves, minced

2 Toothpicks soaked in water

Wrap each sirloin fillet with a strip of bacon.  Secure with the toothpicks.

Season each steak lightly with kosher salt and black pepper.  

Melt the butter and add the minced garlic.  Stir well.  Brush steaks on all sides with the butter. 

Heat 2 Tbsp olive oil in a cast iron skillet over medium-high heat.  Sear the steak on one side for 3 minutes.  Rotate the steak 1/4 turn and sear for an additional 3 minutes.

Turn and repeat with the other side.  Sear for 3 minutes, then make a 1/4 turn and sear for an additional 3 minutes.  Continue to baste on all sides with the seasoned butter.  

Cook for another 6 minutes per side or until the steaks reach your desired doneness.

Remove to a platter and rest for 5 o- 10 minutes.  

Remove toothpicks prior to serving.  

 

Crispy Chicken Cutlets with Cherry Tomato Panzanella

This is comfort food at its best!  It's also a great way to use the abundance of cherry tomatoes you'll get from your garden if you're a gardener.  

1/4 small onion, thinly sliced

3 Tbsp distilled white vinegar, divided

Kosher salt, freshly ground pepper

6 Tbsp olive oil, divided

1 cup torn country-style bread

2 chicken breasts

2 Tbsp vegetable oil

1 lb cherry tomatoes

Pinch of sugar

3/4 cup parsley leaves with tender stems

Combine onion and 2 Tbsp vinegar in a small bowl.  Season with salt and pepper and a pinch of sugar, set aside.  

Heat 2 Tbsp olive oil in a large skillet over medium-high heat.  Add bread; season with salt and pepper.  Cook, tossing, until golden brown, 5 - 8 minutes.  Transfer to a medium bowl.  Wipe out skillet.

Using a thin, sharp knife to slice the chicken breasts into 1/4" cutlets; season with salt and pepper.

Heat 1 Tbsp vegetable oil in skillet over medium-high heat.  Cook the chicken breasts until golden brown and nearly cooked through, about 4 minutes.  Turn and cook until cooked through, about 1 minute more; second side will not brown.  Transfer to a platter.  

Cut half of the tomatoes in half.  Heat 2 Tbsp olive oil in the same skillet over medium-high heat.  Add whole tomatoes; season with salt and pepper.  Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes.  Toss in sugar and remaining 1 Tbsp vinegar.  Transfer to the bowl with croutons.  Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp olive oil and toss.  Serve chicken with panzanella spooned over.  

 

Crispy Lemon Codfish

I've said lots of times that I was never really a fan of fish, but I've been working hard at finding recipes that will change that.  I found this at "The Spruce Eats" and it's super good and very simple.  Crispy cod fillets topped with a lemon butter sauce.
 

For the Fish

1 Tbsp butter

2 Tbsp olive oil

2 egg whites

2 cups panko breadcrumbs

1 1/2 lbs codfish fillets

Dash kosher salt

Dash freshly ground pepper

For Lemon Butter Sauce

1/3 cup fresh lemon juice

2 Tbsp white wine vinegar

2 Tbsp butter

1/2 tsp kosher salt

In a large nonstick frying pan, heat butter and olive oil over medium heat.

Set up a breading station with two shallow dishes.  Beat the egg whites and set them in one dish.  Spared out panko breadcrumbs in a thin layer in another shallow dish.

Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere.  Season with salt and pepper.

Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.

Flip and cook on the other side until cooked through.  The fish will be opaque and flake easily with a fork.  

To Make the Lemon Butter Sauce

In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is reduced by half, about 6 minutes.  

Stir in butter and salt.

Drizzle lightly over the crispy codfish fillets.

Serve and enjoy!

Asian Chicken Wings - Both Sticky and Crispy

Who doesn't love chicken wings?  They are found in many flavors, sometimes fried, sometimes baked.  Regardless . . . they are the perfect party food.

Chicken Wings

3.5 lbs chicken wings
2 Tbsp baking powder
3/4 tsp salt
1/2 tsp pepper
3 Tbsp sliced green onions

Asian Sauce

1 tsp olive oil

Pinch of salt and pepper

1/4 tsp ground ginger

1 Tbsp sweet chili sauce

2 Tbsp honey

4 Tbsp brown sugar

5 Tbsp dark soy sauce

2 cloves garlic peeled and minced

Preheat the oven to 250 degrees and place a rack on a large baking tray

Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper.  Toss to combine.  Make sure they all get a light coating.  Discard any remaining coating.

Place in a single layer on the rack, skin side up.  It's fine for them to be touching.  Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 425 degrees, rotate the tray and place on a higher shelf in the oven for 45 - 50 minutes until the wings are golden brown and crispy. Take out of the oven to cool slightly.  

Place all of the sauce ingredients into a saucepan, stir and bring to a boil.  Allow to bubble for 5 - 10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools).  Turn off the heat.  

Place the wings in a large bowl and very carefully pour the sticky sauce over the wings.  Be very careful, this will be very hot.  Toss to combine, then serve topped with the sliced green onions.  

Trust me . . . this will become a new party day favorite.

Maryland Crab Cakes

I am a lover of all things crab cake!  Crab is simply one of my favorite ingredients.  Crab legs, crab salad, crab cakes . . . I love them all.  This is hands down the bet crab cake recipe I've come across.  For the best texture, use lump crab meat and bake the cakes in a very hot oven.  They are best served with lemon wedges, a garnish of chopped parsley, and your choice of cocktail sauce or tartar sauce.  

 1 large egg

1/4 cup mayonnaise

1 Tbsp chopped fresh parsley (or 2 tsp dried)

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 tsp Old Bay seasoning (1 1/2 tsp if you like a kick)

1 tsp fresh lemon juice, plus more for serving

1/8 tsp salt

1 lb fresh lump crab meat

2/3 cup Saltine cracker crumbs (about 14 crackers)

Optional:  2 Tbsp melted butter

Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice and salt together in a large bowl.  Place the crab meat on top, followed by the cracker crumbs.  With a rubber spatula or large spoon, very gently and carefully fold together.  You don't want to break up that crab meat.  

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat your oven to 450 degrees.  Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet.  (Don't flatten) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart.  For extra flavor, brush each with melted butter.  This is optional but recommended.  

Bake for 12 - 14 minutes or until lightly browned around the edges and on top.  Drizzle each with fresh lemon juice and serve warm.  

Cover leftover crab cakes lightly and refrigerate for up to 5 days or freeze for up to 3 months.

Deluxe Cheeseburger Salad

 

I own just about everything Pampered Chef and I absolutely love their products and a lot of their recipes.  I was a consultant for years.  This salad not only looks impressive, it tastes fantastic!  Make this a menu item soon.  It will not disappoint.  

2 sesame seed hamburger buns

1 small red onion, divided

2 plum tomatoes

3/4 lb lean ground beef

1/2 cup finely diced dill pickles

3/4 cup ketchup

1 Tbsp yellow mustard

8 cups thinly sliced romaine lettuce

1 cup shredded cheddar cheese

Preheat your oven to 425 degrees.  Slice buns into 1/4" strips.  Arrange in a single layer on a sheet pan and bake 8 - 10 minutes or until lightly toasted.  Remove and set aside to cool completely.  

Slice half of the onion into thin slices.  Cut the tomatoes into quarters lengthwise and slice crosswise.  Set onion and tomatoes aside.  

Cook ground beef over medium-high heat 5 - 7 minutes or until no longer pink, breaking beef into crumbles.  Chop the remaining onion half using a food chopper.  Finely dice pickles as well.  Combine chopped onion, pickles, ketchup and mustard in a large bowl.  Add cooked ground beef; mix well.

To serve, arrange lettuce on a large serving platter.  Spoon beef mixture over lettuce.  Top with cheese, tomatoes and sliced onion.  Arrange hamburger bun croutons around the edge of the platter.  

I like to prepare two hard-boiled eggs and slice them to top the salad.  

This is definitely a family favorite.  It looks as great as it tastes!

Bacon Buckaroo Burgers

This is another Hello Fresh favorite.  My hubby loved these burgers.  I think he would have been happy to have these for dinner every night of the week.  The BBQ caramelized onions give it a zesty punch.  Give this one a try for sure.

1 large white onion, thinly sliced

4 Brioche Buns, halved

2 lbs Yukon Gold potatoes cut into 1/4" thick rounds

2 Tbsp Fry seasoning

1/2 cup BBQ sauce

8 strips bacon

1 1/2 lb ground beef

4 slices Gouda cheese

1 cup shredded cheese (your choice)

2 dill pickles

2 green onions

8 Tbsp sour cream

Preheat your oven to 450 degrees.  Line a baking sheet with foil and place the sheet in the oven while preheating.

Mince a few of the sliced onions until you have 4 Tbsp minced onion.

In a large bowl, combine the potato slices with a large drizzle of olive oil and half of the Fry seasoning (you'll use the rest later), salt and pepper.  Arrange in a single overlapping layer on your hot sheet pan.  Roast on the top rack until lightly browned, 20 minutes.

Melt 1 Tbsp butter in a medium pan over medium-high heat.  Add sliced onions and season with salt.  Cook, stirring occasionally, until softened and lightly browned, 8 - 10 minutes.  Stir in half the BBQ sauce (you'll use the rest later); cook until warmed through, 2 - 3 minutes.  Turn off heat.

Cook your bacon while the onion cooks.  Make sure it's crispy.  Transfer bacon to a paper towel lined plate.  Once the bacon is cool enough to handle, finely chop half the slices.

In a large bowl, combine beef, minced onion, remaining Fry seasoning and 1 tsp salt.  Shape mixture into four patties, each slightly wider than a burger bun.  Heat pan with bacon fat over medium-high heat; add patties and cook until browned, 3 - 5 minutes per side.  In the last 2 minutes of cooking, top each patty with gouda; cover pan until cheese melts.

Once potatoes have roasted 20 minutes, remove from the oven and evenly sprinkle with the shredded cheese and chopped bacon.  Return to the oven until cheese has melted and potatoes are tender, 5 - 7 minutes more.  Meanwhile, toast buns until golden.  Thinly slice pickles into rounds.  Trim and thinly slice scallions.

Spread buns with remaining BBQ sauce.  Fill with patties, caramelized onions, bacon slices, and sliced pickles.  Divide burgers and potatoes between plates.  Garnish potatoes with sour cream and scallions and serve.