Cilantro Lime Steak

I decided to go out on a limb and try something new . . . this recipe did not disappoint.  I'm a steak lover from way back, and this Mexican twist is new and exciting!

1 cup fresh cilantro leaves loosely packed (about 1 bunch)

4 cloves fresh garlic (peeled)

2/3 cup lime juice (the juice of 5 limes)

2 tsp salt

2 tsp black pepper

1 tsp sugar

1 cup olive oil

1 cup water

5 - 7 lbs steak (flank or sirloin are great)

Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined.  Makes about 3 cups total.

Add steak to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated.  Reserve remaining marinade for later.  

Allow meat to marinate for 2 hours or more, but no longer than overnight. 

Place your marinated steak on a pre-heated high heat grill, basting with reserved marinade and turning frequently (about every 5 - 7 minutes) until steak is cooked to your desired doneness.

If cooking more well than medium-rare, lower grill to medium heat after about 10 minutes to avoid over-charring.  

 

Beef Stew

Looking for a cozy, hearty, comforting beef stew recipe?  This one is easy to make in a crock pot (or an Instant Pot).

1 1/2 lbs chuck roast, cut into bite-sized pieces

Sea salt and freshly-cracked black pepper

1 Tbsp butter or olive oil

2 1/2 cups beef stock

1 lb Yukon Gold potatoes, cut into bite-sized pieces

8 oz baby bella mushrooms, halved or quartered

1 medium white onion, diced

2 celery stalks, diced

2 large carrots, diced

2 Tbsp tomato paste

2 Tbsp Worcestershire sauce

2 bay leaves

2 - 3 Tbsp cornstarch (plus 2 - 3 Tbsp cold water)

Season the roast evenly with salt and pepper.  Heat the butter in a large saute pan over medium-high heat.  Add the steak in a single even layer - working in batches if needed - and cook the roast briefly on all sides until seared.  

Stir together seared beef, beef stock, potatoes, mushrooms, onions, celery, carrots, tomato paste, Worcestershire sauce, and bay leaves to the bowl of a large slow cooker.  Toss briefly to combine.  

Cover and cook on high for 4 hours or low for 7 - 8 hours, until the roast and veggies are tender.  Remove and discard the bay leaves.  

In a separate bowl, whisk together the cornstarch and cold water until combined.  Add the mixture to the still-simmering gravy a few tablespoons at a time until it reaches your desired level of thickness.  

Taste, season and serve.  Add salt and pepper to taste.  Serve warm.  

 

Chicken Caesar Pasta Salad

Looking for a signature dish to take to the next BBQ?  This one will become a fast favorite!

1 package of Bowtie pasta (16 oz) uncooked

2 chicken breasts cooked and cut into cubes

2 cups Romaine lettuce cut into small pieces

1 cup garlic croutons

1/2 cup bacon cooked and crumbled

1/2 cup Parmesan cheese shredded

1 cup Caesar salad dressing

lemon for garnish

salt and pepper to taste

Cook pasta according to package directions.  Set aside to cool.

In a large bowl, stir together Romaine lettuce, garlic croutons, chicken, pasta, bacon, Parmesan cheese, Caesar dressing, salt and pepper.  Garnish with lemon wedges, if desired.  

Chill in fridge until ready to serve.  Stir before serving.  

 

Magic Cleaner

Normally I share recipes for food, but this time I'm making an exception.  This one is a recipe that will help you clean even your toughest messes.  It's great for a dirty oven or a shower that's overdue for a shining.  

2 oz Dawn dish detergent

4 oz bottled Lemon Juice

8 oz White Vinegar

10 oz Water

The secret is to spray on surface. 

Let sit overnight or longer

Wipe with a clean, wet cloth to remove residue

* In the oven, do not use heat, just spray, let sit, and wipe clean

* For showers, just spray, rinse and if you like the shine, wipe with dry towels

* The secret on whatever you chose to clean is to let t sit, then rinse off the residue.  Amazing stuff!

Smoky Maple Sirloin and Bacon Jam Scallops with cheesy potatoes and green beans

12 oz Sirloin Steaks

8 oz Yukon potatoes

4 oz fire roasted diced tomatoes

1/4 cup brown sugar

2 Tbsp bacon bits

1 tsp smoked maple seasoning

8 oz green beans

8 oz scallops

1 shallot

3 Tbsp red wine vinegar

2 Tbsp shredded parmesan cheese

6 chive springs

1/2 tsp garlic salt 

Make the Potatoes

Mince chives

Slice potatoes into thin rounds

Place potatoes on prepared baking sheet and toss with 1 Tbsp olive oil, cheese, 1/4 tsp salt and a pinch of pepper.  Massage oil and seasoning into potatoes.

Spread into a single layer on one half of baking sheet.  Roast in hot oven for 10 minutes.

While potatoes roast, continue recipe.

Make the Jam

Peel and mince the shallot.

Place a small non-stick pan over medium heat and add 1 tsp olive oil.  Add shallot to hot pan and stir occasionally until translucent, 4 - 5 minutes.

Add tomatoes, vinegar, and sugar.  Lower heat to medium-low.  Stir often until thickened, 6 -8 minutes.

Remove from burner.  Transfer to a mixing bowl and stir in bacon.  Cover and set aside.

While jam cooks, continue recipe.  

Finish to Potatoes and Green Beans

After 10 minutes, carefully remove baking sheet from oven.

In another mixing bowl, combine green beans, 1 tsp of olive oil, garlic salt, and a pinch of pepper.  Transfer to empty half of baking sheet.  Spread green beans into a single layer on their side.  Baking sheet will be hot!  Use a utensil.  

Roast in hot oven until potatoes and green beans are tender, 15 - 20 minutes.   

While veggies roast, continue recipe.  

Cook the Steak

Pat steaks dry and season both sides with 1/4 tsp salt and smoked maple seasoning.

Place a medium non-stick pan over medium heat.  Add 1 tsp olive oil and steaks to hot pan, and cook until steak reaches desired doneness, or 4 - 6 minutes per side for medium/medium-well.  

Steak thickness can vary; if you receive a thinner steak. we recommend checking for doneness sooner.  Remove from burner.  Transfer to a plate.  Rest 3 minutes.  

Wipe pan clean and reserve.

Cook Scallops and Finish Dish

Pat scallops dry. Season with a pinch of salt and pepper.  Scallops will vary in amount as they are portioned by weight.  Don't worry, the sweet flavor and tender texture will be the same.    

Tarragon Chicken Salad

 Need a good go-to chicken salad recipe?  Here it is.  This recipe starts with a host of crunchy goodness thanks to chopped pecans, Granny Smith apples, celery, and red onion.  The dressing is livened up with the addition of the zest and juice of a lemon and chopped tarragon.  

Make this Tarragon Chicken Salad for your next event and it will be the hit of the partly.  Just be sure to whip up an extra batch to have at home too.  You won't be able to resist this stuff.  

1 Tbsp butter

3/4 cup pecans, chopped

1 cup mayonnaise

3 Tbsp fresh tarragon, chopped

1 Tbsp fresh lemon juice

1 tsp lemon zest

4 cups cooked chicken breasts, chopped

1 medium Granny Smith apple, diced

1 cup celery, diced

4 Tbsp red onion, finely chopped

In a small skillet, melt butter over medium heat.  Add pecans.  Cook stirring constantly for 6 - 8 minutes or until fragrant and toasted.  

Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl.  Stir in chicken, apples, celery, and onion until blended.  Add salt and freshly ground pepper to taste.

Cover and chill 2 - 24 hours.  Stir in 1/2 cup toasted pecans just before serving.  Sprinkle with remaining pecans.

Air Fryer Brown Sugar Ham

I'm always looking for ways to spice up holiday meals for my family.  I love to come up with new recipes rather than serving the same meal year after year.  Food Network provided this Air Fryer ham which will be suitable for either and Easter, Thanksgiving or Christmas dinner.

One 2 - 3 lb fully cooked spiral cut ham

2/3 cup packed light brown sugar

1 Tbsp apple cider vinegar

1 Tbsp yellow mustard

1 tsp Worcestershire sauce

1/2 tsp ground cinnamon

1/2 tsp chili powder

1/8 tsp ground Allspice

Remove the ham from the refrigerator and allow it to come to room temperature, about 30 minutes.  

Mix the sugar, vinegar, mustard, Worcestershire, cinnamon, chili powder and Allspice in a small bowl.  Cut two 20" sheets of heavy-duty foil, overlap them perpendicularly and place the ham in the middle skin side up.  Pour the sugar mixture over the ham, making sure the ham is fully covered.  Cover the ham with the foil and seal it to keep the mixture from leaking.  

Put the ham in a 6-quart air fryer and cook at 325 degrees for 30 minutes.  When you open the foil, the ham will be starting to brown and there will be plenty of juices in the foil.  Baste the ham thoroughly with the juices in the foil.  Baste the ham thoroughly with the juices.  Continue to cook, uncovered until the slices begin to come apart and the top is a deep brown, another 20 minutes.  Baste the ham again with the juices.  Continue to cook until the ham is dark and shiny on top but still pink and juicy in the center and an instant read thermometer registers 140 degrees, an additional 10 minutes.  

Transfer the ham to a serving platter and pour the juices into a small saucepan.  Let the ham rest for 10 minutes.  Simmer the juices over medium-low heat until they thicken into a syrup, about 10 minutes.  Pour the sauce over the ham and serve warm or at room temperature.  

 

Blueberry Buckle

 This recipe came with a warning . . . Buckle up your tastebuds for a wild ride!  Love it!!This recipe takes the best parts of blueberry cake and blueberry crumble and combines them into a treat like no other.  

For the cake:

3/4 cup white sugar

1/4 cup butter

1 egg

2 tsp lemon zest

1 1/2 cups plus 1 Tbsp all-purpose flour, divided

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 1/2 cups fresh blueberries

For the topping:

1/4 cup plus 1 Tbsp butter

1/4 cup brown sugar

1/4 cup white sugar

1/3 cup all-purpose flour

1/2 tsp ground cinnamon

Preheat your oven to 350 degrees

Grease and 8 x 8" pan

In a large bowl, cream 3/4 cup white sugar, 1/4 cup butter, 1 egg and the lemon zest until fluffy

In a separate bowl, combine 1 1/2 cups flour with the baking powder and salt. 

Add the dry ingredient mixture and the milk into the sugar mixture, alternating between the two as you add and mixing until combined.

Toss the blueberries with 1 Tbsp of flour

Fold the blueberries into the batter

Spread the batter evenly in the prepared pan

Combine the remaining butter, brown sugar, remaining white sugar, remaining flour and cinnamon together in a small bowl until a crumbly mixture forms

Sprinkle the topping mixture over the batter in the pan

Bake until a toothpick inserted into the center comes out clean, about 40 - 45 minutes

Serve

Rosemary and Garlic Roasted Potatoes

2 lbs russet potatoes, peeled and cut into 1" wedges
3 Tbsp olive oil
5 - 6 rosemary springs (about 5" long)
4 large garlic cloves, minced

Preheat oven to 450 degrees with a 4-sided heavy sheet pan in upper third.

Toss ingredients with 1 tsp salt and 1/2 tsp pepper. 

Spread in 1 layer on hot pan and roast 20 minutes.

Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting).  Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.  

 

Maple-Roasted Acorn Squash

Oh my, how I love acorn squash!  It is something I'm passionate about!  It's just hearty and delicious.  

3 acorn squash, unpeeled, halved through the stem, and seeded

3 Tbsp butter, diced

3 Tbsp pure maple syrup, plus extra for serving

Good olive oil

Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees

Place the squash, cut sides up, on a sheet pan.  Place 1/2 Tbsp butter and 1/2 Tbsp maple syrup in the cavity of each squash.  Brush the cut sides with olive oil and sprinkle the squash with 3 tsp kosher salt and 1 tsp pepper.  Roast for 40 minutes, depending on the size of the squash, until tender when pierced with a small knife.  

Place the squash on a serving platter.  If the halves are too large for one serving, cut each piece in half through the stem.  Drizzle lightly with the extra maple syrup, sprinkle with sea salt, and serve hot.  

Acorn squash is hard to cut.  To halve a whole squash, plunge the blade of a large chef's knife into the side of the squash as far as it will go.  Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.  

Roasted Cauliflower with Lemon-Parsley Dressing

1 head cauliflower (about 2 lbs), cut into florets

6 Tbsp olive oil, divided

Kosher salt, freshly ground pepper

1 cup fresh flat parsley

1/2 tsp finely grated lemon zest

2 Tbsp fresh lemon juice

Preheat your oven to 425 degrees.  

Toss the cauliflower and 4 Tbsp olive oil on a rimmed baking sheet; season with salt and pepper.  Roast, tossing occasionally, until tender and golden brown, 25 - 30 minutes.  

Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp oil in a food processor until very finely chopped; season with salt and pepper.  Toss cauliflower with lemon parsley mixture and top with lemon zest.  

 

Tomato, Cucumber and Vidalia Onion Salad

2/3 cup sugar
2/3 cup apple cider vinegar
Salt and freshly ground pepper, to taste
1 Tbsp chopped fresh parsley
1 cup vegetable oil
3 cucumbers, peeled and cut int 1/4" thick slices
5 Roma tomatoes, each cut into 8 slices
1 large Vidalia onion, peeled and cut into rings

 In a mason jar, combine the sugar, vinegar, parsley, salt and pepper.  Shake vigorously to combine.  Add oil; seal and shake until combined.  

In a large mixing bowl combine cucumbers, tomatoes and onion rings.  Pour in dressing and toss to coat evenly.  

Cover and refrigerate until serving.  

Savory Bread Pudding with Herbs

 

If you're looking for an easy side dish to go with your Thanksgiving dinner, consider this crispy, rich and creamy Savory Bread Pudding.  With this recipe you get a new take on bread pudding and stuffing, all rolled into one amazing dish.  

10 cups of day-old bread, cubed

1/2 cup fresh parsley, chopped

1/4 cup fresh sage, chopped

2 Tbsp fresh thyme, chopped

4 Tbsp butter, plus some for greasing the dish

4 stalks celery, finely chopped

3 garlic cloves, minced

1 large bunch scallions, finely chopped

6 large eggs, lightly beaten

2 cups chicken stock

2 cups heavy cream

Salt and pepper to taste

Combine bread with parsley, sage and thyme in a large bowl.  

Melt butter in a large skillet over medium heat and add the garlic and celery with a pinch of salt and cook until the celery is tender - about 10 minutes. 

Add in the scallions and cook until tender but still bright green, about 5 minutes.

Pour mixture into the bowl of bread and mix - allow to cool. 

Preheat oven to 325 degrees and butter a 3-quart round baking dish or a 9 x 13" baking dish.  

Whisk together eggs, chicken stock and heavy cream plus 2 tsp of salt and pepper to taste.  

Pour the egg mixture over the bread mixture and toss until the bread is evenly soaked.  

Transfer to the prepared baking dish and press down the bread in the corners to make sure it's all evenly covered with liquid and dot the top with butter.  Make sure to not fill your dish to the top, the bread will rise a good amount.  

Bake uncovered for 1 hour, until top puffs and center is set.  

Rustic Grill-Braised Chicken

This is a Pampered Chef recipe that's a favorite of mine.  

8 medium carrots, peeled, cut in half crosswise

4 small onions, cut in half crosswise

4 small vine-ripened tomatoes, cut in half crosswise

8 bone-in, skin-on chicken thighs  

1 12 tsp each salt and ground black pepper divided

1 tsp paprika

1 cup chicken stock

2/3 cup white wine

8 cloves garlic, pressed

1 Tbsp finely chopped fresh rosemary

1 French baguette, cut into 8 slices

Prepare grill for indirect cooking over medium-high heat.  (On a gas grill with two burners, turn off one of them)

Place vegetables on grid of grill over direct heat. Cover and grill for 5 - 7 minutes or until grill marks appear, turning occasionally.  Transfer to a Dutch oven.

Season chicken with salt, pepper and paprika.  Place chicken on grid of grill over direct heat.  Grill, covered, 5 - 7 minutes or until grill marks appear, turning occasionally.  Reduce heat to medium-low.  

Combine stock, wine, garlic, rosemary and remaining salt and pepper in medium bowl; pour mixture over vegetables in Dutch Oven.  Arrange chicken over vegetable mixture; cover Dutch Oven tightly with heavy duty aluminum foil (do not use glass lid).  

Place Dutch Oven over indirect heat; cook, covered, 45 - 50 minutes until internal temperature reaches 165 degrees and chicken is fork tender.  Remove Dutch Oven from grill.  Grill baguette slices over direct heat, uncovered, 1 - 2 minutes or until grill marks appear, turning once; remove from grill.  Remove chicken and skim fat from top of broth if necessary; discard.  Serve chicken, vegetables and broth with baguette.  

Fish Tacos with Mango Salsa

I promise . . . this will become a new family favorite.  Tasty fish bites, mango salsa, and guacamole.  So delicious!!

This recipe will make 16 tacos.

For the fried fish:

1 1/2 lbs cod

1 1/2 cup all-purpose flour (divided)

1/2 cup rice flour

1 Tbsp cornstarch

1/2 tsp each chili powder, smoked paprika, dried garlic, dried onion, coriander, and cumin

1 tsp salt

12 oz light beer

4 cups canola or vegetable oil for deep frying

For Mango Salsa:

2 medium mangos

1 large avocado

1 large tomato

1 small red onion

2 - 3 Tbsp fresh chopped cilantro

2 Tbsp lime juice  

For Homemade Guacamole:

2 large avocados, ripe

3 Tbsp chopped red onion

3 Tbsp chopped tomato

2 Tbsp chopped cilantro

2 Tbsp Litehouse Guacamole Herb Blend

Juice from 1 - 2 limes

Salt and pepper to taste

For Serving:

16 taco size tortillas

Limes

1/2 cup Queso Fresco, crumbled cheese

Making the Mango Salsa:

Finely chop the avocado, mango, red onion, and tomato and place into a large mixing bowl.  You should remove the seeds from the tomato first for a less watery salsa.

Add chopped cilantro to the salsa, then squeeze the juice of 1 lime.

For best results, mix the salsa together right before enjoying.

Preparing Guacamole:  

Cut open the avocados and scoop the flesh out into a large bowl.  Add the red onion, tomato, and cilantro.

Add a squeeze of lime juice.  This will help keep the avocado green.

Using a large fork, mash the avocado until it's chunky, then season the guacamole with the herb blend and salt and pepper to taste.  Set aside the guacamole until ready to use.  

Frying the Battered Fish

In a large bowl, combine together the 1/2 cup flour, rice flour, cornstarch and all the spices, then whisk together.  Add the beer slowly, mixing the batter into a smooth paste before adding the rest of the liquid.

On a separate plate, add the remaining 1 cup flour to coat the fish.

Pat the cod dry and cut it into 1/2" thick chunks.

Pour approximately 4 - 5 cups of vegetable or canola oil into a wok.  Heat the oil over medium heat until it reaches 325 degrees.

Coat each piece of cod in flour, then drop into the beer batter, then drop into the hot oil.  Make about 8 pieces of fried fish at a time.  Make sure the fish is well coated in the batter before dropping into the oil.  

Fry for 4 - 5 minutes, until the fish is a rich, golden-brown color.  Remove the fried fish onto a wire rack to cool.

Making Fish Tacos:

I recommend warming your tortillas first.  You can heat them on the stove top directly over a gas flame, or a hot frying pan.

Spread a bit of guacamole onto each warm tortilla, then add several pieces of fried fish.  Top with a generous amount of mango salsa, then add crumbled queso cheese and fresh cilantro on top.  

Squeeze a bit of fresh lime juice over the top and enjoy immediately.  

Juicy Oven Baked Chicken Breasts

Who doesn't enjoy a tasty, juicy chicken breast?  Too often they turn out dry or plain.  This recipe won't disappoint.  

4 boneless, skinless chicken breasts

1/2 tsp garlic powder 

1/2 tsp Italian seasoning

1/4 tsp onion powder

1/4 tsp paprika, sweet or smoked

3/4 tsp salt

Olive oil

Fresh parsley for garnish

Begin by preheating your oven to 425 degrees

Prepare a 9 x 13" baking dish by spraying with cooking spray

Pound the chicken breast to an even thickness

In a small mixing bowl, mix your seasonings together

Place the chicken in the prepared baking dish

Coat the chicken breasts generously with olive oil

Evenly coat the chicken breasts on all sides with the spice mixture

Place in the oven and bake for 17 - 20 minutes or until an internal temp reads 165 degrees

Remove the chicken from the oven and allow to rest for a few minutes before serving

Garnish with fresh parsley

Baked BLT Dip

1 lb bacon
2 pints cherry tomatoes
1 (8 oz) pkg cream cheese, softened
6 oz shredded cheese (cheddar or similar)
1 cup sour cream
1 cup mayonnaise
3 garlic cloves, finely chopped and mashed to a paste

1 romaine lettuce heart, shredded

1 Tbsp fresh lemon juice

Crostini or toast points

Preheat oven to 400 degrees.  Line a large rimmed baking sheet with aluminum foil and fit with a wire rack.  Arrange bacon slices in an even layer on rack, and bake in preheated oven until crisp, 30 0 35 minutes.  Cool bacon, reserving 1 Tbsp bacon grease; chop bacon, and set aside. 

Toss tomatoes with reserved bacon grease.  Spread on rimmed baking sheet, and bake at 400 degrees until tomatoes burst about 10 minutes.  Let cool slightly.  Reduce oven temp to 350 degrees.  

Combine cream cheese, cheddar, sour cream, mayonnaise, garlic, 1 cup of the chopped bacon, and 1 cup of the tomatoes in a large bowl; transfer to a 2-quart baking dish.  Bake at 350 degrees until hot and bubbly, 15 - 20 minutes.  Top with lettuce, remaining tomatoes, and remaining chopped bacon; drizzle with lemon juice.  Serve with crostini or toast points.  

 

Bacon Ranch Pasta Salad

Bacon and ranch belong together . . . it's indisputable.  Rich and smoky bacon makes the perfect match for a sauce that's both tangy and packed with the flavors of fresh herbs.  This combo offers the perfect indulgent coating for pasta and some cherry tomatoes.  

10 slices of bacon

1 cup sour cream

1/2 cup mayonnaise

1 tsp apple cider vinegar

1 (0.4 oz) pkg ranch seasoning

1/4 tsp garlic powder

12 oz cooked cavatappi or elbow pasta

1 cup shredded Parmesan

1 cup cherry tomatoes, halved

2 tsp freshly chopped dill, plus more for garnish

Preheat the oven to 400 degrees.  Line a baking sheet with several layers of aluminum foil.  Place bacon on baking sheet and transfer to oven until bacon is brown and crisp, 25 minutes.  Transfer bacon to a paper towel lined plate to drain.  Discard bacon grease and aluminum foil.  Chop bacon; set aside.  

In a large bowl, stir together sour cream, mayonnaise, apple cider vinegar, ranch seasoning, and garlic powder.  Add pasta, chopped bacon, Parmesan, cherry tomatoes, and dill.

** Note:  It's important to heavily salt the boiling water before you cook the pasta, as this seasons the pasta while it cooks.  

 

Mini Potato Skins

This five-ingredient recipe makes a bite-sized appetizer that every guest will rave about, and it will feed a crowd.  This is not only a great recipe for a home dinner party, but will work as a great tailgate recipe -- it's easily portable.

1 1/2 lbs Baby potatoes (about (20) 2" potatoes
1 Tbsp olive oil
4 oz cheddar cheese, shredded (about 1 cup)
6 bacon slices, cooked and crumbled
1/2 cup sour cream
2 Tbsp chopped fresh chives

Preheat your oven to 425 degrees.  Scrub potatoes, and pat dry thoroughly.  Place potatoes in a large bowl, and drizzle with olive oil; toss to coat.  Arrange potatoes in a single layer on a baking sheet lined with parchment paper.  Bake in preheated oven until tender, 17 - 20 minutes.  Cool potatoes completely on baking sheet, about 30 minutes.  

Slice potatoes in half lengthwise.  Increase oven temperature to 450 degrees.  Place potato skins, flesh side down on baking sheet lined with parchment paper.  Bake for 10 minutes.  Flip potatoes over and bake until crispy, 8 - 10 minutes.  

Top potatoes evenly with cheese and bacon crumbles.  Bake at 450 degrees until cheese melts, 1 -2 minutes.  Top each potato skin with a dollop of sour cream, and sprinkle evenly with fresh chopped chives.  

BBQ Burnt Ends

We, in the Midwest, sure do love our BBQ.  A few years ago I had my first taste of burnt ends in a Kansas City BBQ restaurant.  I was hooked from the first bite!

Brisket:

1 1/2 Tbsp kosher salt

1/2 Tbsp freshly ground black pepper

2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 tsp granulated garlic

1 tsp dry mustard powder

5 lbs brisket, fat cap trimmed

BBQ Sauce:

6-oz can of tomato paste

1/4 cup dark brown sugar

2 Tbsp apple cider vinegar

1/2 tsp kosher salt

1/4 tsp liquid smoke

1/4 tsp cayenne pepper

1/4 tsp granulated garlic

1/4 tsp dry mustard powder

For the brisket:  Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl.  Sprinkle the brisket on all sides with the spice rub.  Place the brisket into a slow cooker and cover with the lid.  Set the slow cooker to high and cook until tender, about 6 hours.  

Remove the brisket from the slow cooker and set aside until cool enough to handle.  Pour the liquid from the slow cooker into a fat separator.  Discard the fat.  

For the BBQ sauce:  Pour the cooking liquid into a stockpot and place over medium heat.  Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard.  Bring to a simmer, then reduce the heat to medium-low.  Simmer, stirring occasionally, until thickened, at least 20 minutes.   

Slice the brisket into 1" chunks.  Remove and discard any large pieces of fat.  Spread the brisket in a 9" x 13" pan and pour the sauce over the meat.  

Turn the broiler on high.  Broil until crispy and slightly charred on the edges, about 5 minutes.  Serve warm with white bread or rolls.  

Citrus BBQ Chicken

Bright, tangy flavors of orange and lemon come together with an easy barbeque sauce base to pull triple duty as a marinade, glaze, and sauce.  Thank you, Food Network, this is a good one!

4 chicken thighs (skin on)
4 chicken legs (or wings could work too)
1 1/3 cups ketchup
2 Tbsp brown sugar
Juice and zest of 1 orange
Juice and zest of 1 lemon
3 cloves garlic, minced
1 Tbsp Dijon mustard

2 Tbsp Worcestershire sauce

2 tsp ground cumin

1 1/2 tsp smoked paprika

Kosher salt and freshly ground black pepper

Put the chicken in a large resealable plastic bag. 

Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 tsp salt, a few grinds of black pepper together in a 4 cup measuring cup until combined.  

Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken.  Seal and toss the bag to evenly coat the chicken.  Marinate the chicken in the refrigerator for 1 hour and up to overnight.  

Meanwhile, add the remaining sauce to a small saucepan.  Bring the sauce to a boil over medium-high heat.  Reduce the heat to low and simmer until the sauce thickens, about 10 minutes.  Reserve reduced sauce for glazing and serving.  

Prepare a grill for medium-high heat.  **

Remove the chicken from the marinade and allow any excess marinade to drip off.  Arrange the chicken skin-side down on the grill, leaving some space between each.  Cook until deep grill marks form and releases easily from the grill, about 4 minutes.  Flip the chicken skin-side up.  Cover the grill and cook until the thickest part of each thigh is 165 degrees, 20 - 25 minutes more.  

Brush the skin side of the chicken with some of the reduced sauce.  Flip the chicken pieces and brush the other side with the sauce and continue to cook, sauce-side down, for an additional minute.  Flip and grill for 1 minute more.  Transfer the chicken to a platter and let rest for 5 minutes.

Serve the chicken with the remainder of the sauce.  

Note **   In the event you can't use a grill to prepare this chicken you may substitute a large cast iron skillet and finish in an oven preheated to 450 degrees.

Homemade BBQ Sauce

 Have you ever found yourself without a needed ingredient to finish your dish?  Well, me too.  I've used this homemade BBQ sauce recipe more than once.  It's awesome!!

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 Tbsp brown sugar

5 Tbsp sugar

1/2 Tbsp fresh ground black pepper

1/2 Tbsp onion powder

1/2 Tbsp ground mustard

1 Tbsp lemon juice

1 Tbsp Worcestershire sauce

In a medium saucepan, combine all ingredients.  Bring mixture to a boil, reduce heat to simmer.  Cook uncovered, stirring frequently, for 1 hour and 15 minutes.  

Slow-Cooker Cinnamon Roll Casserole

Looking for a little something sweet to serve for your next brunch?  This is the perfect choice.  It could be breakfast too, but I don't like to get up early, so brunch it is at our house.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon

2 (16.3 oz) cans refrigerated southern homestyle biscuits (separated and cut into fourths)

1/2 cup salted butter, melted plus 2 Tbsp softened

4 large eggs

1/4 tsp kosher salt

2/3 cup plus 2 - 3 Tbsp half and half, divided

2 tsp vanilla extract, divided

1/2 cup chopped toasted pecans

3 oz cream cheese, softened

2 1/4 cups powdered sugar, divided

Line the bottom and sides of a 6-quart slow cooker with aluminum foil; lightly coat foil with cooking spray.  Stir together granulated sugar, brown sugar, and cinnamon in a small bowl.  Toss together biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated.  

Working in batches, add biscuits to granulated sugar mixture and toss to coat; transfer biscuits to prepared slow cooker.  Sprinkle any remaining sugar mixture over biscuits in slow cooker.  

Whisk together eggs, salt, 2/3 cup of the half and half, and 1 tsp of the vanilla in a bowl until well combined; pour over biscuits in slow cooker.  Sprinkle with pecans.

Beat cream cheese and 2 Tbsp softened butter with an electric mixer on medium speed until thoroughly combined, about 30 seconds.  Add 1 cup of the powdered sugar and remaining 1 tsp vanilla; beat until smooth, about 1 minute.  

Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2 Tsp of the half and half, beating on high speed until frosting is smooth, creamy and a little loose, about 1 minute, adding remaining 1 Tbsp half and half, 1 tsp at a time, if needed to reach desired consistency.

Drizzle half of the frosting over biscuit mixture in slow cooker.  (Cover remaining frosting and set aside until ready to serve.)  Cover slow cooker; cook on low until center of casserole is set and biscuit bottoms are browned, 3 1/2 - 4 hours.  Drizzle casserole with remaining frosting; serve warm.

 

French Onion & Mushroom Soup

I was a Pampered Chef consultant for more years than I can count.  I have a kitchen that is Pampered Cheffed out!  This is a Pampered Chef recipe that I absolutely love.  Give it a try.  It will not disappoint.

6 Tbsp butter, divided

6 oz French bread, sliced into 1/2" slices

8 oz Cremini mushrooms, quartered

5 large sweet onions

3 garlic cloves, minced

1 Tbsp sugar

1 cup dry red wine (such as Cabernet Sauvignon)

3 Tbsp flour

8 cups unsalted beef stock

2 tsp salt

1 tsp ground black pepper

3 sprigs fresh thyme, plus 1 Tbsp of leaves

6 oz Gruyere cheese, shredded (1 1/2 cups)

Melt 1 Tbsp of the butter in a 4-quart Dutch Oven over medium heat.  Toast the bread 1 - 2 minutes per side or until light golden brown, remove bread and set aside.

Add 1 Tbsp of the butter and the mushrooms to the Dutch Oven; cook, uncovered 8 - 9 minutes, or until mushrooms are deep golden brown, stirring occasionally.  Remove mushrooms.

Meanwhile, slice onions into 1/4" rings.  Add remaining 4 Tbsp of butter, onions, garlic and sugar to Dutch Overn.  Cook uncovered for 25 - 30 minutes or until onions are dark brown.  Stir occasionally.

Add wine; cook uncovered for 5 - 7 minutes or until liquid is no longer visible, but onions are still moist.  Stir in flour; cook one minute.  Stir in the stock, salt, pepper and mushrooms.  Add the thyme sprigs.  Increase the heat to medium-high.  Cook, covered, 8 - 10 minutes or until the soup comes to a gentle boil.  Remove from heat and remove the Thyme sprigs.

Preheat the broiler.  Arrange toasted bread over soup and sprinkle evenly with cheese.  Place Dutch Oven 2 - 4" from heating element; broil 2 - 4 minutes or until cheese is bubbling.  Remove from oven, sprinkle with thyme leaves.

Enjoy!

 

Crispy Chicken Thighs

I went searching for a new recipe that included chicken thighs and shitake mushrooms and I ran across this one . . . it definitely did not disappoint.  The skin on the chicken thighs was super crispy and the flavor was fantastic!

1 Tbsp olive oil

1 cup thinly-sliced shallots

Kosher salt

6 bone-in, skin-on chicken thighs

3 oz Monterey Umami Stir Fry sliced shiitake, oyster and baby bella mushrooms

6 garlic cloves, peeled and minced

1/4 tsp freshly ground black pepper

1 cup chicken stock

1 tsp fish sauce

1/4 cup sliced green onions

1/4 cup roughly chopped fresh parsley

Preheat the oven to 450 degrees.

Heat a 12" oven-safe heavy skillet over medium heat.  Add the olive oil and sliced shallots and a sprinkle of salt.  Cook until the shallots are softened, stirring occasionally, 5 - 10 minutes.  

Sprinkle kosher salt liberally (about 2 tsp) on both sides of the chicken thighs.

Thinly slice the mushrooms.

Once the shallots have wilted, add the sliced mushrooms and garlic to the pan.

Stir-fry for about a minute or until aromatic.  Transfer the vegetables to a plate.  

Return the pan to the stovetop, wipe out any remnants with a paper towel and increase the heat to medium-high.  Sear the chicken thighs, skin-side down, in the hot pan until nicely browned and crispy, about 5 minutes. 

While the skin is crisping, add freshly ground pepper to the meaty side.  

When the skin is golden brown, flip the pieces over and cook for 2 minutes more. 

Stir the fish sauce into the broth and pour it into the pan, making sure to avoid pouring the liquid on the crispy skin.

Add the reserved shallots, mushrooms and garlic back to the pan, tucking them in between the chicken pieces.  Make sure not to cover the skin.  

Transfer the pan to the hot oven and roast the chicken for 15 - 20 minutes or until the internal temp of the chicken is165 degrees.  

Slice the scallions and parsley.

Remove from the oven and garnish with sliced scallions and parsley.

Sweet-Tea Ribs with Lemony Potato Salad

I'm always on the lookout for new ways to prepare foods I love.  Ribs are a favorite of mine, and I found this recipe on Food Network and it does not disappoint.  

6 bags black tea (any kind)

1/4 cup plus 2 Tbsp packed brown sugar

Kosher salt and freshly ground pepper

1 orange

2 racks baby back ribs (about 2 lbs)

2 lbs russet potatoes, peeled and cut into 3/4" chunks

1/2 cup mayonnaise

1 Tbsp chopped fresh parsley

1 lemon

Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 tsp salt and 1/4 tsp pepper.  Grate in the orange zest.  Pat the ribs dry and trim the membrane from the underside.  Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes. 

Preheat the oven to 275 degrees.  Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes.  Discard the bags and stir in the remaining 2 Tbsp brown sugar and the juice of half the orange.  Pour the mixture around the ribs in the pan.  Cover with foil and roast until tender, about 1 1/2 hours.  

Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes.  Drain and cool slightly.  Mix the mayonnaise and parsley in a large bowl.  Grate in the zest of half the lemon; add the juice of the lemon half.  Fold in the potatoes and add 1 1/2 tsp salt, adn pepper to taste.  Refrigerate until ready to serve.  

Remove the ribs from the oven and increase the temperature to 450 degrees.  Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat.  Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 - 30 minutes.  

When the remaining liquid in the saucepan is syrupy, add lemon juice to taste.  Brush the ribs with the glaze.  Cut the racks into pieces and serve with potato salad.  

 

Broccoli, Grape, and Pasta Salad

It's just hot outside lately and I'm always looking for minimal cooking recipes this time of year.  This one is delicious and won't heat up the house.  

1 cup of honey roasted sliced almonds

1 lb fresh broccoli, cut into small pieces

1 cup mayo

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

8 oz bow-tie pasta, cooked

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Prepare pasta according to package directions

Meanwhile, cut broccoli florets from stems and separate florets into small pieces.  

Whisk together mayo, sugar, onion, vinegar, and salt in a large bowl.

Add broccoli, pasta, and grapes.

Stir to coat.

Cover and chill 3 hours.  

Stir bacon and almonds into salad just before serving.  

 

Summer Pasta Salad with Lime Vinaigrette

Summertime is the perfect time for a colorful pasta salad that's quick, healthy and tangy.

8 oz farfalle pasta, prepared according to package directions

1 chicken breast, seasoned, cooked and shredded

1 medium zucchini, quartered and thinly sliced

1 medium yellow squash, quartered and thinly sliced

2 nectarines, coarsely chopped

1/3 cup coarsely chopped parsley

Lime Vinaigrette (recipe below)

1/4 cup toasted sliced almonds

Season your chicken breast on both sides and sear on both sides.  Cook until desired doneness.  Set aside to cool and then shred.

Thinly slice the zucchini and yellow squash and add them to the pasta water the last two minutes of cooking.  

Drain the pasta and veggies and rinse under cool water.  Set aside.

Chop the nectarines and parsley.

Gently stir together the pasta, chicken, veggies and nectarines in a large bowl.  

Top with Lime Vinaigrette and then top with toasted almonds.  

Serve immediately.

Lime Vinaigrette

1 Tbsp lime zest

2 Tbsp fresh lime juice

2 Tbsp white balsamic vinegar

1 Tbsp Creole mustard

1 1/2 tsp honey

1 small garlic clove, pressed

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup olive oil

Whisk together lime zest, lime juice, vinegar, Creole mustard, honey, garlic, kosher salt, and freshly ground black pepper in a small bowl.  

Add olive oil in a slow, steady stream, whisking constantly until smooth.  

Penne with Green Beans and Tomatoes

 Are you looking for a healthy, zingy salad for a summer dinner?  This may just be your answer.

16 oz package whole wheat penne pasta
8 oz thin green beans cut into 1/2" pieces
2 cups cherry tomatoes, halved
3/4 cup Lemon-Shallot Vinaigrette (recipe below)
1/4 cup chopped fresh dill

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time.  

Drain and rinse the pasta and green beans under cold running water until cool.  

Toss together pasta mixture, tomatoes, and vinaigrette.  

Cover and chill up to 24 hours, if desired.  

Stir in dill and add salt and pepper to taste just before serving.  

Lemon-Shallot Vinaigrette

1/2 cup fresh lemon juice

1 minced shallot

1 cup olive oil

1/4 cup minced fresh parsley

1 Tbsp honey

1 Tbsp whole grain Dijon mustard

Salt and pepper to taste

Stir together lemon juice and minced shallot; let stand 5 minutes. 

Whisk in olive oil, parsley, honey, and mustard.

Add salt and pepper to taste.  

Refrigerate in an airtight container up to one week.  

Southern Shrimp Pasta Salad

Looking for the perfect dish for a summer pot luck or weekend brunch?  This is it! 

3 Tbsp plus 1/4 tsp kosher salt, divided

12 oz uncooked orecchiette pasta
3 Tbsp plus 3/4 tsp Old Bay seasoning, divided

1 lb medium-size raw shrimp, peeled and deveined

1/4 cup fresh lemon juice (from 2 lemons)

1 Tbsp coarse-grained Dijon mustard

1Tbsp honey

1 cup olive oil

1 tsp minced garlic (from 2 cloves)

1/2 tsp crushed red pepper flakes

1/4 tsp black pepper

2 cups fresh sugar snap peas, slice

2 medium shallots, thinly sliced

1/2 cup thinly sliced celery (2 stalks)

1 cup roughly chopped fresh dill

1/2 cup roughly chopped fresh flat leaf parsley

Fill a large bowl with ice and water; set aside.  Bring12 cups water and 3 Tbsp of the salt to a boil in a large stockpot over medium-high het.  Add orecchietta pasta, and cook, stirring occasionally until al dente, about 12 minutes.  Using a spider skimmer or slotted spoon, transfer pasta from boiling water to a paper towel-lined baking sheet; let cool completely, about 10 minutes.  Do not remove boiling water from heat. 

Add 3 Tbsp Old Bay seasoning to boiling water, and boil 2 minutes.  Add shrimp.  Let cook until just pink, about 2 minutes.  Let shrimp cool. 

Meanwhile, whisk together lemon juice, Dijon mustard, and honey in a medium bowl.  Gradually whisk in oil until smooth and combined.  Whisk in minced garlic, crushed red pepper, black pepper, and remaining 1/4 tsp salt and 3/4 tsp Old Bay until combined.   

Place pasta, shrimp, sugar snap peas, shallots, celery, dill, and parsley in a large bowl; add vinaigrette, and toss until well combined.  Serve or cover and store in refrigerator up to 24 hours.

Orzo Salad with Shrimp and Lemon Dressing

This is a delicious bright and tangy pasta and veggie salad!  It is great served at room temp or chilled. 

1/4 cup olive oil
1 Tbsp lemon zest plus 3 Tbsp fresh lemon juice
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 cup uncooked orzo
8 oz fresh asparagus, trimmed and cut into 1" pieces (about 1 cup)
4 oz fresh sugar snap peas, trimmed (about 1 cup) 
1 cup fresh or frozen English peas
12 oz medium peeled, deveined raw shrimp
1/4 cup coarsely chopped fresh chives
1/4 coarsely chopped fresh flat-leaf parsley  
1/4 cup coarsely chopped fresh tarragon

Whisk together oil, zest, juice, salt and pepper in a small bowl.  Set aside.  

Prepare orzo according to package directions, omitting salt and fat; drain.  Transfer orzo to a bowl and cool to room temp.  

While orzo cooks, bring a large saucepan of water to a boil over high heat. Add asparagus and sugar snap peas to boiling water.   Cook until bright green and tender-crisp, about 2 minutes.  Add English peas and stir until softened about 30 seconds.  Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.

Add shrimp to boiling water.  Cook until opaque, about 3 minutes, and then drain.  Transfer shrimp to ice bath with vegetables.  Let stand until chilled, about 3 minutes, drain.

Toss together shrimp-vegetable mixture with orzo; drizzle with dressing.  Add chives, parsley, and tarragon, and toss to combine.  

Serve at room temp or chilled.  

Tortellini & Chicken Salad

Looking for a quick and easy summer dinner that's delicious?  This pasta salad with chicken and fresh veggies is the perfect choice!

1/4 cup white balsamic vinegar

1/8 tsp black pepper

3/4 tsp kosher salt, divided

1/3 cup olive oil

1 Tbsp chopped fresh oregano

1 Tbsp thyme leaves

18 oz cheese-filled tortellini, cooked, drained and rinsed

2 cups shredded chicken

1 cup halved cherry tomatoes

1 cup fresh corn kernels  (2 ears)

1 cup Spring Mix salad greens

3 Tbsp chopped toasted pecans

Whisk together balsamic vinegar, pepper and 1/2 tsp kosher salt in a small bowl until combined.  Gradually add the olive oil in a slow, steady stream, whisking constantly until smooth.  Stir in oregano and thyme and set aside.  

Gently toss together cooked tortellini, chicken, tomatoes, corn and remaining 1/4 tsp kosher salt in a large bowl.  Gently stir in vinaigrette and fold in salad greens.  Sprinkle with pecans.

 

Pasta Sauce with Fresh Tomatoes

 I inherited a love of gardening from my dad and my grandma.  It occupies all of my spare time spring, summer and fall.  Every summer I wind up with an over-abundance of tomatoes and I think I've finally found the best possible way to make good use of them.  This pasta sauce is delicious served over spaghetti noodles or used in your best lasagna recipe.

1/4 cup olive oil
1 onion, chopped

4 garlic cloves, smashed

4 lbs fresh tomatoes, quartered

8 oz baby bella mushrooms, sliced

1 Tbsp dried oregano

1 Tbsp dried parsley

1 Tbsp white sugar

1 tsp salt

Prep all of the ingredients.

Heat the olive oil in a large skillet over medium heat.  Add the onion, garlic and mushrooms.  Cook and stir until the onion is translucent, about 5 minutes. 

Add the tomatoes, sugar, oregano, parsley and salt.  Stir well and bring to a boil.  

Cover and reduce heat to a simmer.  Stir occasionally until the sauce thickens, 30 - 40 minutes.  

Let the sauce cool and then pour into a mixing bowl.  Use an immersion blender to break down the chunks of vegetables and tomato skin.

Serve with your favorite pasta recipe.

Note:  This can be stored in freezer safe containers to be frozen for future use.