Chicken Salad with Mustard-Thyme Vinaigrette

This hearty chicken salad is served warm and dressed with a tangy vinaigrette that contains Dijon mustard with seeds.  Dijon, like most European mustards, is made from brown seeds and is much zestier and more flavorful than American-style prepared mustard.  You can substitute other mustards, but you won't get the same bold flavor.  This is a perfect salad for dinner dish.  Enjoy!

3 slices of bacon, cut into 1/2" pieces

3 green onions, thinly sliced

1/3 cup cider vinegar or red wine vinegar

1 Tbsp olive oil

1 Tbsp Dijon mustard with seeds

2 tsp fresh thyme leaves

1/2 tsp salt

3 cups coarsely shredded boneless, skinless chicken breasts

1 Granny Smith apple, unpeeled, cored and thinly sliced

1 bag 5 - 6 oz prewashed baby spinach

Prepare 1 lb of chicken breasts with your choice of seasoning.  Shred and set aside.

In a non-stick 10" skillet, cook bacon over medium heat, stirring, until browned, 5 - 6 minutes.  Add green onions and cook, stirring, 1 minute.  Remove skillet from heat.  Stir in vinegar, oil, mustard, thyme, and salt.   

Meanwhile, in a large serving bowl, toss chicken with apple and spinach until combined.  

Pour the warm dressing over chicken mixture.  Toss until salad is evenly coated.  Serve immediately.  

Hot Buttered Chili-Lime Corn

I totally love corn on the cob, and this is one of my favorite ways to serve/eat it.  This is sweet corn hot off the grill and buttered and seasoned.  

4 ears corn, husks and silk removed

Heavy-duty foil

2 Tbsp butter, softened

1 tsp chili powder

1/2 tsp salt

1/2 tsp freshly grated lime peel

Prepare outdoor grill for grilling over medium heat.

Layer two 20" x 18" sheets heavy-duty foil to make a double thickness.  Place corn on center of foil.  In a cup, stir butter, chili powder, salt, and lime peel until blended.  Dot butter mixture on corn and bring short ends of foil up and over ingredients; fold over two times to seal well.  Fold remaining sides of foil two times to create a packet that seals in juices.  

Place foil packet on hot grill rack over medium heat.   Cook corn, turning packet over once halfway through cooking, 12 minutes.  Remove packet from grill.  

Before serving, with kitchen shears, cut and X in top of foil packet to let steam escape, then carefully pull back foil to open.  Serve corn with lime wedges, if you like.  

Potato-Crusted Quiche

This easy to prepare quiche boasts a crispy hash brown-like crust and a delicious Gruyere and ham filling.  

4 large eggs
1 large egg white
1 2/3 cups milk
1/4 tsp salt
1/8 tsp freshly ground black pepper

4 oz ham, cut into 1/4" pieces

1 1/2 lbs peeled and shredded potatoes

2 green onions, sliced

2 Tbsp olive oil

2 oz Gruyere cheese, shredded

2 plum tomatoes, thinly sliced

Fresh flat leaf parsley leaves and snipped chives

Preheat your oven to 375 degrees.

In a large bowl, with wire whisk, blend eggs, egg white, milk, and 1/8 tsp salt and pepper. Stir in ham.  

Place potatoes in a large fine-mesh sieve.  With hands, squeeze out as much liquid as possible.  Transfer to large bowl and toss with green onions and remaining 1/8 tsp salt.  

Heat 12" well-seasoned plain or enamel-coated cast-iron skillet over medium-high heat until hot.  Add oil, brushing to evenly coat bottom and side of pan and heat until very hot.  Add potatoes; with rubber spatula, quickly spread in thin, even layer over bottom and all the way up side to rim, gently pressing potatoes against pan to form a crust.  Using a rubber spatula, patch any holes by spreading potatoes over   them.  Cook potato crust 3 minutes or until browned.  Pour in egg mixture, then sprinkle cheese evenly over top.  

Bake 15 - 20 minutes or until knife inserted in center comes out clean.  Decoratively arrange tomato slices on top.  Garnish with parsley and chives.  Use thin spatula to release sides of crust from pan, then cut into wedges to serve.    

Grilled Potato Packet

 

For maximum flavor and minimum fuss, try grilling your veggies in foil pouches.  They seal in seasoning so you won't have to stand over the grill basting and glazing.  Potatoes are a wonderful choice, but this works well with just about any vegetable.

4 large red potatoes, unpeeled, cut into 1 1/2" chunks, about 1 1/2 lbs total

2 Tbsp vegetable oil

3/4 tsp salt

1/2 tsp ground black pepper

Heavy-duty foil

To spice things up, try adding a couple of minced garlic cloves and a tsp of your favorite Italian seasoning.  These potatoes or any other veggies will absorb the added flavor. 

Prepare your outdoor grill for medium-high heat.  

Place two 30" x 18" sheets heavy-duty foil on work surface to make double thickness.  Place potatoes, oil, salt, and pepper on center part of stacked foil.  Bring short sides of foil up and over potato mixture; fold several times to seal well.  Then fold in ends to seal tightly.  Gently shake to combine ingredients.

Place bag on hot grill rack and over medium heat.  Cover grill and cook 30 minutes, turning bag over once halfway through grilling.  

With kitchen shears, cut an X in the top of the foil bag to let steam escape, then carefully pull back foil to open.  Transfer potato mixture to platter.  

Bacon Wrapped Burger

The bacon wrapped burger with Ultimate Burger Sauce isn't just any old burger.  It's one of the all-time best burgers.  Each burger is wrapped in two slices of bacon, brushed with BBQ sauce and topped with your favorite cheese.  It will be a new favorite for everyone who loves bacon.  You'll want to make them again and again.  

For the Burgers

2 1/2 lbs ground chuck

12 bacon strips

1/3 cup BBQ Sauce (your choice)

12 oz of your favorite cheese, grated or shredded

1 red onion, diced

5 burger buns

6 Boston butter lettuce leaves

3 dill pickles, sliced lengthwise

1 large tomato, sliced

Salt and pepper to taste

For the Ultimate Burger Sauce

1/2 cup mayonnaise

2 Tbsp ketchup

1 Tbsp BBQ sauce (your favorite)

1 tsp Dijon mustard

1/2 tsp Worcestershire sauce

1/4 tsp black pepper

 Preheat your grill to 300 degrees. 

Divide the ground chuck into 6 equal portions.  Form into patties, either by hand or using a burger press. 

Wrap 2 bacon strips around each beef patty.  Secure with toothpicks.  Season burgers with salt and pepper.

Place the bacon-wrapped beef patties on your grill over indirect heat.  Close the lid and cook until desired doneness, 20 - 25 minutes.  

Whisk mayonnaise, ketchup, BBQ sauce, mustard, Worcestershire sauce, and pepper together in a medium-size bowl.  Set aside in the refrigerator.  

Using a basting brush, brush burgers with BBQ sauce.  Flip and brush the other side.  Move burgers to the direct heat side of the grill to caramelize the sauce, 2 - 3 minutes.   

Top the burgers with cheese and red onions.  Close the lid for 30 - 60 seconds.  Remove burgers from grill.  

Grill burger buns over direct heat for 15 seconds.

Assemble your burgers with grilled buns.  Place a leaf of lettuce, some burger sauce and a burger patty on the bottom bun.  Top with sliced tomato and serve with pickles on the side.  

Marinated Sirloin Steak

Cola-based marinade with fresh garlic, lemon juice and soy sauce gives this grilled sirloin steak a multi-layered flavor profile.  Worcestershire sauce and your favorite steak sauce add smoky overtones, and black pepper brings the spice.  A tasty and affordable cut of beef, sirloin steak makes for a memorable meal your family will love.  When it's done just right, it's tender, juicy and delicious.  

For the Marinade

1/4 cup lemon juice

1/4 cup of your favorite steak sauce

2 garlic cloves, minced

2 tsp black pepper

2 Tbsp Worcestershire sauce

2/3 cup olive oil

3/4 cup soy sauce

2 cups Coke

This is enough to marinate six 1 1/2" thick steaks

In a medium-sized bowl, combine lemon juice, steak sauce, garlic, pepper, Worcestershire sauce, olive oil, soy sauce and Coke.

Place steaks in a plastic zip top bag.  Pour marinade into the bag and squeeze to distribute marinade evenly.   Marinate in the refrigerator for 4 hours or overnight.

Remove steaks from bag and pat dry with paper towels.

Preheat your grill or grill pan over medium-high heat.  Place steaks on the hot grill and cook for 3 - 6 minutes on each side (to desired doneness),  

Use your tongs to flip and remove the steaks from the grill or pan.  Allow to rest 10 minutes before slicing and serving. 

 

Sauteed Sugar Snap Peas with Orange Zest and Buttery Almonds

Don't smother the sweet taste of spring vegetables with heavy sauces and long cook times; these sugar snap peas just need a few quick minutes in the pan and a lovely, seasoned butter sauce.  This dish is best served warm, so plan to make it right before your guests sit down to dinner.  We cut the sugar snap peas at an angle so they can absorb the butter sauce.  Melt 1 Tbsp of butter and cook half of the snap peas, then repeat the process with the remaining peas.  Quickly make a sauce with the remaining butter, almonds, Creole seasoning, and orange juice, pour over the sugar snap peas and garnish with orange zest.

6 Tbsp butter, divided
1 1/2 lbs fresh sugar snap peas, trimmed and halved at an angle (about 8 cups)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup sliced almonds
1/4 tsp Creole seasoning
1 tsp orange zest
1/4 cup fresh juice from 1 large orange, divided

Melt 1 Tbsp of the butter in a large skillet over high until foamy.  Add 4 cups of the snap peas, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Cook, stirring often, until tender-crisp, 3 - 4 minutes.  Transfer peas to a large serving platter.  Repeat process with 1 Tbsp butter and remaining 4 cups peas, 1/4 tsp salt and 1/4 tsp pepper.  

Reduce heat under skillet to medium; melt remaining 4 Tbsp butter.  Add almonds, and Creole seasoning.  Cook, stirring constantly, until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly until sauce is glossy and thickened slightly, about 1 minute.  Spoon over peas on platter; sprinkle with orange zest.  

 

Herby Chicken Over Lemony Spaghetti

This is another Hello Fresh dish that I've made time and again.  It comes together quickly and is just so full of flavor.

1 medium zucchini, cut into 1/2" pieces

2 garlic cloves, minced and separated

1 lemon, zested and squeezed

6 oz spaghetti

1 chicken breast

1 Tbsp Herbs de Provence

1/2 cup chicken stock

2 Tbsp sour cream

1/4 cup Parmesan cheese

1 Tbsp butter

Bring a large pot of salted water to a boil.  Wash and dry all produce.  

Once water is boiling, add spaghetti to the pot.  Cook until al dente, 9 - 11 minutes.  Reserve 1 cup of pasta cooking water, then drain and se spaghetti aside.  Keep empty pot handy for later.  

Meanwhile, heat a drizzle of olive oil in a large non-stick pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until browned and softened, 4 - 6 minutes.  Season with salt and pepper.  Turn off heat; transfer to a plate.  

While zucchini cooks, pat chicken dry with paper towels and season all over with Herbs de Provence, salt and pepper.  Once zucchini is done, heat a large drizzle of oil in the same pan over medium-high heat.  Add chicken; cook until browned and cooked through, 4 - 5 minutes per side.  Turn off heat; transfer to a cutting board to rest.  Once cool enough to handle slice chicken crosswise.  

Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat.  Add garlic and half the lemon zest.  Cook, stirring, until fragrant 20 - 30 seconds.  Stir in chicken stock and lemon juice.  Simmer until thickened 1 - 2 minutes.  Turn off heat.  

Add spaghetti, zucchini, sour cream, and 1 Tbsp butter to sauce; toss to coat.  Add half the Parmesan and season with salt and pepper.  If needed, add a splash of pasta water.  Divide between bowls.  Top with chicken.  Sprinkle with remaining Parmesan and lemon zest. 

Cheddar Corn Biscuits

Skip the standard bake-and-serve dinner rolls and try these fast-to-fix biscuits showcasing cheddar cheese and corn.  It's almost impossible to resist eating one right from the oven!

4 1/4 cups all-purpose flour

2 Tbsp baking powder

1 tsp ground  mustard

3/4 tsp salt

3/4 cup cold butter, cubed

1 can (14 3/4 oz) cream-style corn

1 1/2 cups shredded cheddar cheese

2 large eggs, lightly beaten

2 Tbsp milk

Preheat oven to 425 degrees.  In a large bowl, whisk flour, baking powder, mustard and salt.  Cut in butter until the mixture resembles coarse crumbs.  Add corn, cheese and eggs; stir just until moistened.  

Turn onto a lightly floured surface; knead gently 8 - 10 times.  Pat or roll dough to 1" thickness; cut with a floured 2 1/2" biscuit cutter.  Place 2" apart on ungreased baking sheets; brush with milk.  Bake 18 - 22 minutes or until golden brown.  Serve warm.

French Onion Stuffed Mushrooms

This is one of those recipes I ran across quite by accident and I'm so happy I did.  These mushrooms are baked to an absolutely perfect combo of crunchy inside and cheesy, velvety outside.  A perfect complement to your next steak dinner.  

1 lb large fresh mushrooms

3 Tbsp butter

1/2 cup finely chopped onion

1 packet onion soup mix

1 Tbsp water

1/4 cup plain breadcrumbs

1/8 tsp black pepper

3 slices provolone or gouda cheese, each cut into 4 squares

Preheat your oven to 375 degrees.  Gently clean mushrooms by wiping them with damp paper towels.  Remove stems from 12 mushrooms; set caps aside.  Finely chop the remaining whole mushrooms.  

In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft.  Stir in chopped mushrooms, onion soup mix, and water and cook 4 - 5 minutes, or until tender.  Remove from heat and add breadcrumbs and black pepper; mix well.  

Using a teaspoon, stuff mushroom caps with stuffing mixture.  Place on ungreased baking sheet.  

Bake 12 minutes.  Remove from oven, top each with a piece of cheese, and return to the oven for 5 minutes, of until cheese is melted and mushrooms are heated through.

Serve immediately.