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.

 

Tomato Salad with Pancetta Crisps

This is the perfect salad for mid-to-late summer when your tomatoes and cucumbers are producing in overdrive.  I know I always have way too many to use up.  This is fresh and perfect for a hot summer day dish.

2 oz chopped pancetta

1/4 cup balsamic vinegar

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 large tomatoes, quartered and chopped into 1" pieces

1 English cucumber, halved lengthwise and thickly sliced

1/2 red onion, thinly sliced

Heat a small skillet over medium-high heat.  Add the chopped pancetta and stir until it becomes crispy.  Remove from heat and set aside to cool.

Whisk the vinegar, olive oil and some salt and pepper in a small bowl.  Taste and adjust the seasoning as needed.

Combine the tomatoes, cucumber and onion in a large bowl and toss to combine.  Pour the vinaigrette over; toss to coat.  Season with salt and pepper. 

Let the salad sit at room temperature for about 30 minutes, tossing occasionally.  Just before serving, sprinkle with the pancetta crisps.

 

Green Bean Salad with Feta and Sliced Almonds

 

I'm a big fan of green bean salad and this recipe is absolutely fresh and delicious.  Another dish that's perfect for your next picnic or potluck.

1 lb slender green beans, ends trimmed

1 cup feta cheese crumbles

1 cup cherry tomatoes, sliced in half

1/2 red onion, sliced very thin

1/2 cup slivered almonds

3 Tbsp olive oil

2 Tbsp red wine vinegar

2 Tbsp fresh parsley, chopped

1 large garlic clove, minced

Salt and pepper to taste.

Bring a large pot of salted water to a boil.  Add the green beans and cook until tender crisp, 1 - 2 minutes.  Remove them to a bowl of ice water to cool.  Drain well, pat dry and place the beans in a large bowl,

Add the feta cheese crumbles, tomatoes and red onions.  

Toast the almonds in a small skillet, 2 - 3 minutes.  Remove to a plate.

Whisk together the olive oil, red wine vinegar, garlic and some salt and pepper.  Pour the dressing over the green beans and sprinkle with the toasted almonds.  Let the salad marinate in the refrigerator for 1 hour before serving.