Chicken Marsala with Buttered Egg Noodles

This is comfort food at its best.  When the weather starts to get cold and you just need something good to eat . . . here's the perfect dinner.

4 boneless, skinless chicken breasts

1/2 cup flour

Salt and pepper to taste

2 Tbsp olive oil

2 Tbsp butter

8 oz mushrooms, sliced

2 garlic cloves, minced

3/4 cup Marsala wine

3/4 cup chicken broth

1/4 cup heavy cream 

Fresh parsley for garnish

Season chicken with salt and pepper, then dredge lightly in flour.

In a large skillet, heat olive oil and butter over medium heat.

Cook chicken 3 - 4 minutes per side until golden.

Remove and set aside.

Add mushrooms to the skillet and cook until browned, then add garlic.

Pour in Marsala wine and simmer 1 - 2 minutes.  

Add chicken broth and cream.  Stir and return chicken to the pan.

Simmer 5 - 7 minutes until sauce thickens slightly

Garnish with parsley.

Buttered Egg Noodles

8 oz egg noodles

2 Tbsp butter

Salt and pepper to taste

1 Tbsp fresh parsley, chopped

Pinch of garlic powder

Cook the egg noodles according to package directions.  

Drain

Toss with butter, salt, pepper, parsley and garlic powder.

Serve topped with the Chicken Marsala.

 

Ribeye Steak Dinner - A Full Menu Plan

I have a new best friend in the kitchen -- Chat GPT.  When I need a little help deciding what to make for dinner, I just tell Chat GPT what I have in the fridge or cupboard and ask for suggestions.  Turns out "Chat" is really good at this.  

This was dinner one evening last week and it was definitely delicious!

Season both sides of two ribeye steaks with salt, pepper and garlic powder

Heat a skillet (preferably cast iron) over medium-high heat with a drizzle of olive oil.

Sear steaks 4 - 5 minutes per side.  Add a Tbsp of butter during the last minute of cooking.  Spoon over the steaks.

Let it rest for 5 minutes before serving.  

Garlic Butter Roasted Potatoes

Preheat your oven to 425 degrees.

Quarter small potatoes and toss with olive oil, minced garlic, salt and pepper.

Spread on a foil lined baking sheet and roast 25 - 30 minutes, flipping halfway through.

Toss with a little melted butter and chopped parsley before serving.  

Sauteed Broccoli

Steam broccoli florets in a skillet with 1/2 cup well salted water.  Steam until bright green and just tender (about 4 - 5 minutes)

Finish with a squeeze of lemon juice

Simple Garden Salad

Combine chopped lettuce, sliced cucumbers and diced tomatoes in a bowl.  

Toss with your favorite dressing.  

 

Steak & Egg Hash

Breakfast for dinner is one of my favorite meals.  I had leftover ribeye steak and was looking for a way to use it for dinner another night.  That's when I found this recipe.  It's definitely a keeper.  

1 to 1 1/2 cups leftover ribeye steak, cut into bite-size cubes 

2 medium russet potatoes, diced 

1 small onion, diced

2 garlic cloves, minced

4 eggs

2 Tbsp olive oil

Salt and freshly ground black pepper, to taste

Pinch of smoked paprika

Optional toppings: chopped parsley, shredded cheese

Microwave the diced potatoes for 5 minutes until slightly tender.

In a large skillet, heat 1 Tbsp of olive oil over medium heat.  Add the diced potatoes and onion.  Season with salt, pepper and paprika.  Cook, stirring occasionally, until the potatoes are golden and tender - about 10 - 12 minutes.  

Stir in the leftover ribeye and minced garlic.  Cook for another 2 - 3 minutes, just until the steak is heated through and the edges get a little crispy.  

Push the hash to the sides of the skillet to create small wells.  Crack the eggs directly into the pan.  Reduce the heat slightly and cover with a lid.  Cook until the eggs are done to your liking.  

Spoon the hash and eggs onto plates.  Sprinkle with parsley and cheese if you'd like.   

Comfort food for dinner for sure!

 

Pork Chops with Apples and Stuffing

After a long day at work, I'm always looking for a quick and easy, but satisfying dinner.  This one is perfect.  It's comfort food in a short amount of time and limited clean up time. 

4 boneless pork chops (about 1" thick)

1 Tbsp olive oil

Salt and pepper to taste

1 (6 oz) box of Stove Top stuffing mix (pork or                  savory herb flavors work well)

1 1/4 cups hot water

1 Tbsp butter

2 medium apples (peeled, cored and thinly sliced)

1 small onion, thinly sliced

1/2 tsp ground cinnamon

1/2 cup chicken broth or apple juice

Preheat your oven to 375 degrees.

In a medium bowl, combine the stuffing mix, hot water, and 1 Tbsp butter.  Stir, cover and let sit 5 minutes.

Season both sides of the chops with salt and pepper.  Heat olive oil in a large skillet over medium-high heat.  Brown chops for about 2 minutes per side.  They do not need to cook through.  

Lightly grease a 9 x 13" baking dish.

Spread the apple and   onion slices evenly on the bottom.  Sprinkle with cinnamon.

Arrange browned pork chops over the apples/onions.

Spoon prepared stuffing evenly over the top.

Pour the chicken broth or apple juice around the edges -- not directly on topo of the stuffing.

Bake uncovered for 25 - 30 minutes, until the pork chops are cooked through and stuffing is golden brown.

Let stand 5 minutes before serving.  

Serve with your favorite vegetable.  Enjoy!

 

Slow Cooker Coq Au Vin

Comfort food cooked in my crock pot is one of my go to's.  This recipe is a keeper for sure.

4 slices of bacon

10 oz of Baby Bella Mushrooms sliced

1 large white onion, chopped

1 large carrot peeled and cut into 1" pieces

4 garlic cloves minced

1 cup red wine

2 Tbsp tomato paste

2 bay leaves

1 tsp salt

1/4 tsp pepper

1/2 tsp dried thyme

3/4 cup chicken broth 

4 chicken breasts

In a 12" skillet, cook the bacon, then remove and dice.  Set aside for later.

Add the chicken pieces to the skillet and brown on both sides in the bacon grease.  Remove and set aside.

Add mushrooms and onions to your crock pot.  Lay chicken breasts on top.

In the same skillet add the carrot pieces and cook until they are softened.  Add the garlic and cook another 2 minutes until fragrant.  

Add the red wine, tomato paste, bay leaves, thyme and salt and pepper.  Heat and cook until the tomato paste has dissolved into the mixture.  

Pour over the chicken in the crock pot.  

Pour the chicken broth over the top then cover and cook on low for 8 hours.  Taste for salt and pepper and add additional if desired.  

Sprinkle the bacon pieces on top and then serve with mashed potatoes.

Honey Garlic Chicken Wings

Oh my, I am a lover of all things chicken wings!  This recipe does not disappoint.

2 Tbsp salted butter

1/4 cup minced garlic

3 Tbsp honey

1 Tbsp soy sauce 

1/4 tsp red pepper flakes

1 tsp white wine vinegar

2 lbs baked chicken wings

Preheat your oven to 400 degrees

Toss chicken wings in 2 Tbsp melted butter, 2 tsp salt, 1/2 tsp pepper.  Stir well and place on parchment paper lined sheet pans.  Bake for 40 minutes or until baked through, browned and crispy.

Melt the butter in a small saucepan over medium heat, then add the garlic.

Cook for 2 minutes until the garlic is aromatic and softens slightly.  If the garlic starts to brown, turn the heat down.

Add the honey, soy sauce, and chili flakes.  Bring the heat up to medium high.

Simmer for 3 minutes, until the sauce thickens slightly.

Stir in the vinegar, then remove the sauce from the heat.  

Toss the baked chicken wings with the sauce, then serve immediately.

Enjoy!

 

Grilled Sweet Potatoes

I am a lover of sweet potatoes.  They are really very versatile.  And . . . not to mention yummy.  

This recipe is simple and delicious.  The best kind!

3 large sweet potatoes, peeled and cut into 1/2 inch rounds

3 Tbsp brown sugar

1/2 tsp cayenne pepper

3 Tbsp olive oil

1/2 Tbsp chopped fresh parsley

Preheat your grill to medium high

Oil your grate

In a small bowl, combine brown sugar and cayenne pepper

Brush the sweet potatoes with oil and sprinkle with brown sugar mixture

Grill in a single layer, turning once until charred, 1 1/2 - 2 minutes per side

Transfer to a serving dish and sprinkle with chopped parsley

Enjoy!

 

The Trip of a Lifetime -- Yellowstone

 I've had the opportunity to visit Yellowstone National Park for the past week.  What a beautiful and unique place this is.  Everywhere you look there is beauty and wonder. Just thought I'd share a few of the photos I've captured so far. 

Be sure and click the link in the blog list to my Yellowstone trip for lots more details and photos.

  

Crispy Baked Chicken Wings

Who doesn't love crispy chicken wings?  They are one of my favorites!  They are one of my go-tos for big game days, holidays, and get-togethers.  

This recipe is perfect because it requires only two ingredients.

2 lbs chicken wings

Salt

Preheat your oven to 450 degrees.

Heat up a big pot of boiling water.  Season the water like you would for boiling pasta (it should taste a little like sea water).

Add the chicken wings to the pot and reduce the heat slightly to keep them at a simmer for 7 minutes.

Drain the chicken pieces in a colander, then place them on a wire rack for a couple minutes, letting the steam evaporate from the cooling wings and also letting any excess moisture drip down.  Then dry them very well with paper towel.

Place the chicken wings directly on a metal sheet pan, with the fattier top side down.  

Bake for 25 minutes on the first side, then flip the pieces over and bake for another 5 - 10 minutes on the other side, until the skin looks golden and crisp.  Make sure to keep your eye on them, particularly if you have smaller wings, to check for doneness.   Overcooking risks drying the inside out.  

Fettuccine with Cherry Tomato Butter Sauce

Every summer my garden provides and over-abundance of cherry tomatoes.  This recipe is the perfect way to use some of them up.  It's fresh and yummy!

1 lb fettuccine -- linguine or spaghetti can be substituted

1/2 cup butter

1 medium onion, finely diced

4 cups cherry tomatoes, halved

Salt and pepper to taste

1/4 cup minced parsley

1/4 cup fresh oregano leaves, sliced

2 cups reserved pasta water -- probably won't use all of it

In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes).  Add the tomatoes and oregano and season with a tsp of kosher salt.

Cook the sauce over medium heat for 30 - 35 minutes, stirring frequently or until cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.  

Bring a large pot of salted water to a boil.  When the sauce is almost to your liking, begin boiling the fettuccine to 1 minute less than al dente.

A few minutes before the pasta finishes cooking, add 1 cup of pasta water to the sauce and stir to combine.  Continue to cook the sauce over medium heat.  

Add the pasta to the sauce and toss to coat.  Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper.  Add the parsley, toss once more and then plate.  If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up.  

Serve with grated Parmesan cheese.  Enjoy!

 

 

Butter-Broiled Lobster Tails

As much as I complain about learning to cook for one, there is one advantage.  I can afford to fix things I really like for dinner that I couldn't afford if I were cooking for four or five people.  Lobster tails fall into this category.  I really love this recipe!

2 lobster tails

4 Tbsp melted butter

1 garlic clove, minced 

1 Tbsp lemon juice

Parsley, chopped

Salt and pepper

Preheat your oven to broil

Using kitchen shears, cut the top shell lengthwise to expose meat.  Gently lift meat above the shell.

Mix butter, garlic, lemon juice, salt and pepper.

Brush lobster meat with mixture.  Broil 5 - 7 minutes until opaque and slightly golden.

Sprinkle with Parsley.  Serve with extra butter on the side.  

Our local grocery store, Schnucks, has been selling two lobster tails for $14 around each holiday, so I make it a point to buy a few and keep them frozen to enjoy anytime I'd like.  How about that?  A delicious lobster dinner for about the same as I'd spend on dinner from a fast-food restaurant. 

Grilled Ribeye Steak with Garlic and Herb Butter

I absolutely love a good ribeye steak and this very simple recipe never disappoints.  I grow fresh herbs in my garden every year and when late fall and winter roll around, I grow them in my Aero Garden.  There is nothing better.  

2 Ribeye steaks (1 1/2" thick)

Salt and black pepper

1 Tbsp olive oil

2 Tbsp butter

2 garlic cloves, smashed

1 - 2 sprigs fresh rosemary or thyme

Bring the steak to room temperature.  Pat dry and season generously with salt and pepper.

Heat a cast iron skillet or grill over high heat with olive oil.

Sear steak 4 - 5 minutes per side for medium (adjust to preferred doneness).

In the last 2 minutes, add butter, garlic, and herbs.  Spoon butter over the steaks as they finish.

Let rest 5 - 10 minutes before slicing.

   

Roasted Garlic Mashed Potatoes

I am a lover of all things garlic, and mashed potatoes are just better when they are mashed with garlic.  This recipe is perfect for a crowd.

2 lbs Yukon Gold or Russet potatoes, peeled and cubed

1 whole garlic bulb

1/2 cup heavy cream (more, if needed)

4 Tbsp butter

Salt and pepper to taste

Olive oil (for roasting garlic)

Preheat your oven to 400 degrees.

Slice off the top of the garlic bulb to expose the cloves.  Drizzle with olive oil, wrap in foil.

Roast for 35 - 40 minutes until soft and golden,  Cool slightly, then squeeze out the roasted garlic.

Place potatoes in a pot, cover with salted water.  Bring to a boil, then simmer 15 - 20 minutes until fork tender.  

Drain potatoes and return to the pot

mash with butter, roasted garlic and cream.

Season with salt and pepper.  Add more cream and/or butter if needed.

 

White Wine Cream Sauce

This white wine cream sauce is delicious served with lobster, crab legs, and steak.  I'm a fan of all three.  It pairs well with pasta too.  

2 Tbsp butter

2 garlic cloves, minced

1/2 cup dry white wine

1/2 cup heavy cream

1 tsp Dijon mustard

Salt and pepper to taste

1 Tbsp grated Parmesan

Fresh parsley or chives, chopped (for garnish)

In a saucepan, melt butter over medium heat.  Add garlic and sauté 1 minute.

Add white wine and simmer until reduced by half (about 3 - 5 minutes). 

Stir in heavy cream and Dijon.  Simmer another 2 - 3 minutes until slightly thickened.  

Season with salt, pepper and Parmesan.

Serve warm over you dish of choice and garnish with herbs.  

Greek Yogurt Chicken Salad Wraps

Looking for a way to use last night's leftover chicken breasts?

Do you have leftover rotisserie chicken?  Need a good lunch or dinner idea for a really hot day?  This is your answer . . . Greek Yogurt Chicken Salad Wraps.  They are easy, fresh and delicious.

2 cups cooked chicken, shredded

1/2 cup plain Greek yogurt

1 Tbsp Dijon mustard

1 Tbsp lemon juice

1 celery stalk, finely chopped

2 green onions, sliced

1/4 cup chopped fresh parsley or dill

Salt and pepper to taste

Optional 1/4 cup almonds and/or cranberries

Butter lettuce leaves or large tortillas for wraps

In a mixing bowl, combine Greek yogurt, mustard, lemon juice, salt, and pepper.  Stir in chicken, celery, green onions, herbs, and any optional add-ins.  Mix well.

 Spoon the chicken salad into the tortillas and wrap.  You may use lettuce cups for a low-carb option.

Serve chilled or at room temperature with sliced cucumbers, cherry tomatoes, or sweet potato chips on the side.  

Lemon Garlic Chicken Breast with Roasted Veggies

 

I've really struggled to learn to cook just for myself.  I've spent my entire adult life cooking for my family of five and then for big family weekend and holiday gatherings.  Cooking for one is NOT easy.  This particular recipe is perfect to prepare dinner for one.

1 boneless, skinless chicken breast

1 Tbsp olive oil

1 clove garlic, minced

1 lemon zested and juiced

1/2 tsp dried oregano (or Italian seasoning)

1 Tbsp butter

Salt and pepper to taste

1 small zucchini, sliced in 1/4" rounds

1 cup cherry tomatoes

1 Tbsp olive oil

Salt and pepper to taste

Preheat your oven to 400 degrees.

In a resealable bag, mix together olive oil, garlic, half the lemon juice, oregano, salt and pepper.  Add the chicken breast and coat well.  Let it marinate for 10 - 15 minutes (longer if you like).

Toss the zucchini rounds and cherry tomatoes with olive oil, half of the remaining lemon juice, salt and pepper.  Spread out on a baking sheet.

Remove chicken from marinade and place on the baking sheet with the vegetables.  Bake for 20 - 25 minutes or until the chicken is fully cooked.  

While the chicken and veggies bake, soften the butter.  Combine with remaining lemon juice and zest.

Plate the chicken with the roasted veggies.  Garnish with fresh parsley, if desired.  Top with lemon butter.  

Enjoy!

Shrimp & Avocado Salad

Hot summer nights demand healthy and tasty salads.  This one checks all the boxes.  It's tangy, fresh and delicious. 

1 lb grilled shrimp (use the seasoning of your choice)

1 large avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely sliced

1 small cucumber, diced

2 Tbsp fresh cilantro or parsley, chopped

4 cups of mixed greens (for serving)

Lemon Dressing

 

3 Tbsp olive oil

2 Tbsp lemon juice (juice of one lemon)

1 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, salt and pepper.  Set aside.

In a large bowl, combine the grilled shrimp, avocado, cherry tomatoes, red onion, cucumber, and cilantro.

Gently toss the salad with the lemon dressing until evenly coated.

Spoon over a bed of greens or enjoy on its own.  Serve immediately for best texture. 

Asian Cucumber Salad

Man, it's hot!  Time to look for great, refreshing, and flavorful hot weather meal ideas.  This Asian Cucumber Salad is a must-try.  It's the perfect balance of sweet, savory, tangy, and a little spicy -- and ready in minutes (my favorite part).  This is delicious with grilled meats and veggies or just by itself.

2 large cucumbers, thinly sliced

1/4 cup rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp honey

2 garlic cloves, minced

1/8 tsp ginger

1/4 tsp red pepper flakes

2 Tbsp toasted sesame seeds

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro

Slice your cucumbers and place them in a bowl.  I like to use a mandolin for perfectly even slices.  Sprinkle them with salt and let them sit for 10 minutes; then pat them dry.  This keeps them crisp and removes excess moisture.  

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth.

Pour over the sliced cucumbers and gently toss until fully coated.

Let the salad sit for at least 10 minutes (up to 1 hour) so the flavors can mingle.  Refrigerate while marinating.  This salad is best when served cold.

Right before serving, sprinkle with toasted sesame seeds, sliced green onions and chopped cilantro.

Southern-Style Smothered Chicken

I'm gonna tell on myself . . . Lately, I've been asking Chat GPT for dinner ideas based on the ingredients in my fridge that I need to use.  This is one I made for dinner early in the week and it was absolutely delicious!

For the chicken:  

4 bone-in, skin-on chicken thighs

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp paprika

1/2 cup all-purpose flour

2 - 3 Tbsp vegetable oil (for frying)

For the gravy:

1 medium onion, thinly sliced

2 cup sliced mushrooms

2 cloves garlic, minced

2 Tbsp flour 

2 cups chicken broth

1/2 cup milk

Salt and pepper to taste

1/2 tsp thyme or a bay leaf (for extra flavor)

Season the chicken with salt, pepper, garlic powder and paprika.

Dredge in flour, coating lightly.  Reserve 2 Tbsp of the leftover flour.

Heat oil in a large skillet over medium heat.  Sear chicken (skin-side down first) until golden brown, about 4 - 5 minutes per side.  Remove and set aside. 

Sauté onions and mushrooms in the same pan until softened and golden, about 8 minutes.

Add garlic and cook for 30 seconds.  Sprinkle in reserved flour and stir for 1 minute to create a roux.

Slowly whisk in chicken broth, scraping up any browned bits.  Simmer until slightly thickened.

Stir in milk and adjust seasoning with salt and pepper.  Add thyme and/or bay leaf, if desired.

Return chicken to the skillet skin side up.  Cover and simmer on low for 25 - 30 minutes or until chicken is cooked through.  

Serve warm over mashed potatoes, rice, or corn pudding, with gravy spooned over top.

Super yummy!  Thanks Chat GPT!!

Pan-Seared Trout with Lemon Butter and Fresh Herbs

I have always been a fan of shrimp, lobster and crab legs, but I didn't like fish -- any fish, because I believed all fish smelled fishy.  I've been trying to venture into new menu ideas and expand my food horizons, so I'm trying new fish recipes, and I've been pleasantly surprised.  This is one of my new favorites.

4 trout fillets (skin on or off)

Salt and pepper

2 Tbsp butter

1 Tbsp olive oil

2 cloves garlic, minced 

Zest and juice of 1 lemon

1 Tbsp chopped fresh parsley, dill and thyme

Pat fillets dry, season with salt and pepper.

Heat olive oil, 1 Tbsp butter in a skillet over medium heat.

Cook trout fillets skin-side down (if applicable) - 3 minutes, flip and cook 2 - 3 minutes more.

Add remaining butter, garlic, lemon juice and zest and fresh herbs.

Spoon sauce over fish, remove from heat and serve.  

Loved this!  Who knew I could be impressed with fish?

Serving suggestion:  Serve with Herb-Roasted Baby Potatoes and Garlic Sauteed Green Beans with Almonds.  

Honey Garlic Pork Chop

 I have spent my life cooking for people.  It's what I love to do.  The hardest thing for me is to cook just for 1 person.  This recipe is designed for 1 serving and it's really tasty.

1 boneless pork chop
Salt and pepper to taste
1 Tbsp olive oil or butter

1 garlic clove, minced

2 Tbsp honey

1 Tbsp soy sauce

1 tsp apple cider vinegar

Optional garnish:  Sliced green onions

Pat the pork chop dry with paper towel.  Season both sides with salt and pepper.

Heat oil in a skillet over medium heat.  Sear the pork chop for 3 - 4 minutes per side, until golden and cooked through.  Remove from the pan and let rest.

In the same skillet, add minced garlic and sauté for 30 seconds.  Add honey, soy sauce, and vinegar.  Stir and simmer 1 - 2 minutes until slightly thickened.  

Return pork chop to the pan and coat with sauce for 1 - 2 minutes.

Garnish with green onions, if desired.  

This is delicious served with wild rice, steamed broccoli, green beans, or a crisp cucumber salad.  

Broccoli Italiano

What's better than quick and easy?  Quick, easy, and healthy.  We are a family of broccoli lovers, and this is a regular summer dinner go to.

1 lb fresh broccoli florets 

1/4 cup Italian salad dressing (I like zesty)

Two ingredients . . . that's it!

Place broccoli florets in a steamer basket above 2" of boiling water.  Cover and steam for 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork.

Remove from heat and place broccoli in a serving dish.  Drizzle with the Italian dressing and toss to coat.

Serve immediately.

 

Cucumber Salad with Sour Cream and Dill Dressing

 

Every summer I wind up with more cucumbers than I know what to do with.  I'm always looking for new and delicious ways to serve them.  This salad is super refreshing and makes good use of the cucumbers and dill growing in the garden.

1/2 cup sour cream

2 Tbsp fresh lemon juice (from 1 lemon)

2 Tbsp chopped fresh dill, plus more for garnish

Coarse salt and ground pepper

1 lb small cucumbers (about 4 - 6) 

1/2 red onion, thinly sliced

To make the dressing

In a medium bowl, combine sour cream, lemon juice, and dill.  

Season with salt and pepper and whisk well to combine.

Cucumbers and onion

Peel and halve the cucumbers lengthwise and thinly slice

Add the cucumbers and sliced onion to a serving bowl.  

Top with the dressing and toss to coat.  

Garnish with more dill, if desired.

Serve or refrigerate, covered until ready to serve.

Sweet Potato Casserole

This is comfort food at it's best.  Sweet Potato Casserole has always been a family favorite.

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 tsp vanilla

Crunch Topping: 

1//3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 Tbsp cinnamon

Boil potatoes until tender.  Take skin off when cooled and able to handle.  Put in a large bowl and whip them until fluffy.  Add all other ingredients and mix well.  

Pour into a greased casserole dish and top with the crunch topping,  Bake at 350 degrees for 45 minutes.  
 

Maple Orange Glazed Carrots

I don't know about you, but I'm always looking for a new way to make veggies delicious.  This does just that!

1 lb carrots, peeled, sliced 1/4-inch-thick rounds

2 Tbsp butter

1/2 tsp salt

1/4 cup maple syrup

1/3 cup orange juice

1/2 tsp orange zest

Pinch of cinnamon

In a large, sauté pan, heat the butter on medium heat until melted.  Add the carrots and toss to coat.  Sprinkle with salt.  Cook for 3 - 4 minutes, then add the maple syrup.  Cook for a minute more, then add the orange juice.  Cover the pan and cook for 3 more minutes.  

Uncover the pan and increase the heat to medium high.  Stir the carrots occasionally and cook until almost all of the liquid has evaporated.  Remove from heat.

Sprinkle the cinnamon over the carrots and stir in the orange zest.  

Super good!

Chimichurri Steak with Roasted Potatoes

 Oh, this is one of my favorite dinners!  I am not gonna lie . . . this is super good!

2 Russet Potatoes

1/2 cup chopped parsley

2 garlic cloves

2 Roma tomatoes

2 Sirloin steaks

1 Tbsp red wine vinegar

1/4 tsp red pepper flakes

1 tsp dried Oregano

Let's get started . . . 

Preheat your oven to 450 degrees.

Halve the potatoes, then cut each half into four wedges.  Toss the wedges with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.  Place the wedges on a foil lined baking sheet.  Spread into a single layer and roast until potatoes are tender and golden brown, 20 - 25 minutes.  

Stem the parsley.  Mince stems and finely chop leaves.  Mince garlic.  Halve tomatoes lengthwise.  Pat steaks dry, and season both sides with 1/4 tsp salt and a pinch of pepper.  

Combine parsley leaves and stems, red wine vinegar, garlic, red pepper flakes, dried oregano, 2 Tbsp olive oil, 1 Tbsp water and 1/4 tsp salt in a small mixing bowl.  Stir together and set aside to allow flavors to meld.  

Heat 1 tsp olive oil in a medium non-stick pan over medium-high heat.  Add tomatoes to hot pan, cut side down.  Sear until browned, 2 minutes.  Remove from the pan.  When the potatoes have roasted 20 - 25 minutes, add tomatoes to baking sheet, seared side up.  Bake until tomatoes are softened, but not mushy, 3 - 4 minutes.  Remove from oven and set aside.  

Return the pan used to cook the tomatoes to medium-high heat.  Add 1 tsp olive oil and steaks to hot pan.  Sear undisturbed until browned, 3 - 4 minutes.  Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4 - 6 minutes.  Remove steaks from the pan and rest for 5 minutes.  

Serve the potatoes on a plate and place tomatoes next to them.  Slice steak into 1/4" slices.  Serve steak up against potatoes and top with a spoonful of chimichurri.  Serve remaining chimichurri on the side for dipping.  

Trust me when I say this is a fantastic meal.  I didn't discover chimichurri until I was in my 50's.  Honestly, I never thought I'd put anything green on my steak.  But now, I seldomly eat steak without chimichurri.  

Pan-Seared Chicken Scaloppine

I've enjoyed recipes from Home Chef for years now, and this one is one of my favorites.  It never disappoints.  

6 oz cremini mushrooms

1 shallot

2 garlic cloves

1 lemon

2 boneless, skinless chicken breasts

5 oz angel hair pasta

2 oz white cooking wine

4 oz light cream

1 oz shaved Parmesan

Bring a medium pot of salted water to a boil.

Quarter the mushrooms

Peel and mince the shallot

Mince the garlic

Zest the lemon and cut it in half

Pat chicken breasts dry, and season both sides with 1/4 tsp of salt and 1/4 tsp of pepper

On a separate cutting board, cover chicken breasts with plastic wrap.  Using a heavy object, gently pound to a uniform thickness of 1/2".   

Add pasta to boiling water and cook until al dente 3 - 5 minutes.  

Reserve 1/2 cup pasta water and drain in a wire-mesh strainer.  

Place a medium non-stick pan over medium heat and add 1 Tbsp of olive oil.    Add chicken breasts to hot pan and cook undisturbed until browned, 5 - 6 minutes.  Flip and cook until chicken has cooked through, 5 - 6 minutes.  Remove chicken to a plate.

Return pan to medium-high heat and add 2 tsp of olive oil.  Add mushrooms to hot pan and cook 1 minute.  Stir in shallot and garlic and cook until fragrant, 30 seconds.  Add white wine, squeeze juice of half the lemon over the pan, and cook until is mostly reduced, 1 - 2 minutes.  Add cream and reserved pasta water to sauce.  Bring to a boil, reduce to a simmer, and cook until sauce is reduced by half, 4 - 6 minutes.  

Remove sauce from the burner and stir in half the Parmesan.  (Reserve the rest for garnish.)  Season with a pinch of salt and pepper.

Toss pasta with sauce.

Plate the dish as shown in picture above.  Top with remaining Parmesan, lemon zest, and a squeeze of remaining lemon juice.  

Hawaiian Chicken Thighs

I am always looking for new and creative dishes that make dinnertime quick, easy and delicious.  This recipe is a winner in that category!  You can use canned pineapple chunks, but I like to use Member's Mark Pineapple Spears.

2 (20 oz) cans of pineapple chunks or 2 pineapple spears cut into chunks

1/2 cup soy sauce

1/4 cup brown sugar

1 clove of garlic, minced

1/8 tsp ginger

4 bone-in skin-on chicken thighs

2 Tbsp olive oil

2 cups hot cooked long-grain white rice, cooked

2 green onions, sliced

Fresh parsley, for garnish

Drain the pineapple, reserving 1/2 cup of the juice.  In a gallon zip lock plastic bag, add the juice, soy sauce, brown sugar, garlic, ginger, and chicken.  Seal the bag and turn to coat the thighs.  Refrigerate for at least 30 minutes.

In a large skillet, heat oil over medium heat.  Reserve 1/2 cup of the marinade -- discard the rest.  Add chicken skin side down to skillet.  Cook until the skin is crispy (usually about 5 -6 minutes).  Turn chicken over; continue cooking until temp reaches 165 degrees, 8 - 10 minutes.  Transfer to a plate and cover to keep warm.  

Stir pineapple chunks and reserved marinade into skillet.  Reduce heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Return chicken to skillet and stir to coat.  Serve with hot rice and garnish with parsley.  

Enjoy!!

 

Green Goddess Salad

This is one of my favorite salads.  It's bright and it's fresh, and it can easily be a side, or it can be dinner if you add grilled chicken or shrimp.

1 head of Iceburg lettuce, chopped, roughly chopped

1 English cucumber, sliced

10 oz cherry tomatoes, halved

1 small red onion, thinly sliced

1/4 cup sunflower seeds

1 avocado, peeled, pitted and diced

1 cup Green Goddess dressing

Toss all ingredients together in a large bowl.  

Plate and serve immediately.

Lemon-Garlic Shrimp with Zoodles

I'm always looking for ways to keep dinner different and interesting. This dish does just that.  Considering summer is just around the corner, I know I'll soon have an abundance of zucchini.  This may be a good way to make use of it.

1 lb raw shrimp, tail off, peeled and deveined

1/2 lemon, zested and juiced

3 cloves of garlic, minced

3 Tbsp olive oil, divided

1/2 tsp red pepper flakes

1/4 cup chicken stock

2 medium zucchini, trimmed and spiral sliced

Lemon slices and fresh chopped parsley for garnish

 In a medium bowl, stir together the shrimp, lemon zest and juice, garlic, 1 Tbsp olive oil, and red pepper flakes.  Refrigerate, covered for at least 20 minutes.

In a large skillet, heat 2 Tbsp olive oil over medium-high heat.  Add shrimp (with marinade) in a single layer.  Cook until the shrimp is just beginning to turn pink, 2 - 3 minutes.  Transfer to a plate.  Cover to keep warm.

Stir chicken stock into skillet.  Bring to a simmer, gently scraping the bottom with a wooden spoon, until liquid is reduced by half, 2 - 3 minutes.  

Add zucchini and cook until al dente, about 2 minutes.  Gently stir in the shrimp and, if desired, season with salt and pepper.  

Garnish with lemon slices and fresh parsley.  Serve immediately.

Sun-Kissed Fruit and Cheese Salad

I've been trying to try some new foods and recipes.  I'm such a creature of habit -- it's easy for me to get stuck in a routine of steak, shrimp, pork, chicken . . . repeat.

Summer is approaching and this is the perfect meat-free, hot day dinner choice.

2 fresh peaches, cut into wedges
1 cup red grapes, halved
1 cup cherry tomatoes, halved
8 oz mixed baby greens

1/2 red onion, thinly sliced

4 oz Mozzarella cheese

1/4 cup honey roasted sliced almonds

1/2 cup olive oil

1/4 cup white balsamic vinegar

3 Tbsp honey

1 1/2 Tbsp Dijon mustard

Heat a grill or grill pan to medium-high and oil the grate.  Arrange peaches evenly on the grate; grill until lightly charred, 2 - 3 minutes per side.

In a large salad bowl, toss together grilled peaches, grapes, cherry tomatoes, mixed greens, red onion, mozzarella cheese and almonds.

In a small bowl, whisk together oil and balsamic vinegar, honey and Dijon mustard until well combined.  Season with salt and pepper.  Drizzle dressing over salad and toss to coat.   

Serve immediately.

 

Rhubarb Sauce

I grew up with rhubarb growing in the garden.  It was a Spring and Summer staple in my childhood.  I decided last year that I needed to add rhubarb to my garden.  They tell you not to harvest it the first year.  

I spent part of this weekend trying to get my garden ready to plant (Mother Nature didn't really cooperate), and guess what.  The rhubarb was ready to harvest.  I had a fair amount, so I busted out my Grandma's recipe for Rhubarb Sauce.

2 1/2 cups of rhubarb sliced into 1/2" pieces

1/4 cup of water

1/3 cup of sugar

1 tsp lemon zest

1/8 tsp nutmeg

Combine the water and sugar in a medium saucepan

Bring to a boil

Add the sliced rhubarb and bring to a boil again

Simmer for about 10 minutes until the rhubarb is soft and saucy

Remove from the heat

Stir in the lemon zest and nutmeg

Stir well

Cover and chill

So good!  Just the right mix of tangy and sweet.

Lipton Onion Potatoes in the Slow Cooker

I'm always looking for new and easy comfort food recipes.  This one fits quite nicely into that category and it's delicious!

2 lbs baby potatoes, sliced

1 packet of Lipton Onion Soup mix

2 Tbsp olive oil

1/2 tsp garlic powder

1/4 tsp black pepper

2 Tbsp chopped parsley (optional for garnish)

Slice the potatoes into 1/4" thick slices

Combine the Lipton onion soup mix with the garlic powder and black pepper

In a large bowl add the potatoes, olive oil, and seasoning mix.  Stir to coat all potatoes well.

Transfer to a slow cooker; spreading them out in an even layer.  

Cover and cook on low heat for 4 - 5 hours, until potatoes are tender and infused with flavor.  

Sprinkle with chopped parsley for a pop of color and freshness.  Serve warm and enjoy!

Crab Stuffed Mushrooms

Want a dish that looks elegant that's perfect for a party or when you just want to impress someone?  This is the dish for you. Bonus . . . it's pretty easy to make.  

16 small/medium Bella mushrooms, stems removed

1 cup lump crab meat

4 oz cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 cup Panko (plus extra for topping)

2 Tbsp mayonnaise

2 Tbsp fresh parsley (plus extra for garnish)

1 tsp Old Bay seasoning

1 clove garlic, minced

1/4 tsp black pepper

2 Tbsp melted butter

Prep the mushrooms. 

Preheat your oven to 375 degrees

Clean the mushrooms with a damp cloth, remove stems, and lightly brush the caps with melted butter

Place on a baking sheet

In a bowl, mix the crab meat, cream cheese, Parmesan, Panko, mayonnaise, parsley, Old Bay seasoning, garlic, and black pepper until well combined

Stuff the mushrooms -- spoon the crab mixture generously into each mushroom cap  

Sprinkle extra Panko on top for a crispy finish

Bake for 20 - 25 minutes, or until mushrooms are tender and the tops are tender and golden brown

Serve hot  

Garnish with fresh parsley and serve immediately

Steak with Yellow Squash Romesco

Yellow squash is another over abundant veggie from my garden every summer.  This recipe is a delicious way to use it up.  Steak is one of my favorite things for dinner, so I can't go wrong with this dish.

To feed 4:

3 yellow squash (about 8 oz each)

5 Tbsp olive oil, divided

3 1/2 tsp kosher salt, divided

3/4 tsp pepper, divided

1 white onion

1 1/2 lb of your favorite steak

1/2 cup salted smoked almonds, plus more chopped for garnish

1/2 tsp paprika

1/4 tsp ground coriander1/4 tsp ground turmeric

3 Tbsp sherry vinegar, divided

2 Tbsp chopped fresh parsley

Preheat a gas grill to medium high.  

 Cut 2 squash in half lengthwise and toss with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp petter.  Set aside.  

Cut remaining 1 squash on an angle into 1/4" thick slices.  Place squash slices in a single layer on a paper towel-lined baking sheet.  Sprinkle both sides evenly with 1/2 tsp salt.  Let stand for 20 minutes.

Meanwhile, toss sliced onion with 1/2 Tbsp oil and grill uncovered on a griddle, turning often, until charred, 2 - 3 minutes.  Place in a bowl and cover.  Set aside.

Remove steak from refrigerator.  Let stand at room temperature for 15 minutes.  

Place squash slices and squash halves on oiled grates and grill uncovered, turning once, until slices are charred on both sides and halves are tender, 8 - 10 minutes.  Transfer squash slices to a blender.  Set aside squash halves.  Increase grill heat to high.

Sprinkle steak with 1 tsp salt and 1/4 tsp black pepper.  Grill steak, uncovered, turning once, until charred and cooked through.  Transfer to a cutting board; let rest 10 minutes.  

Add onions, almonds, paprika, coriander, turmeric, 1 1/2 Tbsp olive oil, 1 Tbsp sherry vinegar, and 1 tsp salt to blender with squash slices.  Process until smooth, about 1 minute.  Set aside romesco

Whisk together parley, remaining 2 Tbsp olive oil, remaining 2 Tbsp sherry vinegar, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper in a medium bowl.  Roughly chop the squash halves and toss with dressing in a bowl.  

Slice steak and serve with romesco and squash salad.  Garnish with shopped smoked almonds and parsley.

Honestly, I wasn't sure I'd like this, but it's super good!

 

Spaghetti alla Nerano

It's almost summertime again and the garden will be producing more zucchini than I can possibly eat.  I'm always looking for ways to use it.  This recipe caught my eye last summer and a really delicious and easy way to combine zucchini and spaghetti in one dish.

2 lbs zucchini, trimmed and cut into 1/4" slices

1/4 cup olive oil, divided

1 tsp kosher salt, divided

6 oz uncooked spaghetti

3 Tbsp butter

2 garlic cloves, diced

1/2 cup shredded provolone and Fontina cheese

1/4 cup grated Parmesan cheese, plus more for garnish

1/4 cup fresh parsley, sliced for garnish

Preheat your oven to broil with rack 5" from heat.  Toss together zucchini and 3 Tbsp oil in a bowl.  Arrange zucchini slices in a single layer on 2 large foil lined baking sheets.  Broil zucchini, 1 pan at a time, until tender and browned, 5 - 10 minutes.  Flip them halfway through cooking.  Sprinkle with 1/4 tsp salt.  Set aside.

Bring a large pot of salted water to a boil over high heat.  Add spaghetti and boil for 1 minute less than package instructions for al dente, about 10 minutes.  Drain, reserving 1 1/2 cups pasta cooking liquid.  Set aside.  

Heat remaining 1 Tbsp oil in a large skillet over medium heat.  Reserve 1/4 cup of the broiled zucchini slices for garnish.  Add remaining zucchini slices to the skillet.  Cook, stirring occasionally, until zucchini is softened and some pieces begin to break apart, about 2 minutes.  Add the butter, garlic, and remaining 3/4 tsp of salt.  Cook, stirring often, until the garlic is light golden, about 3 minutes.  

Add 1/2 cup of the reserved pasta cooking liquid to the skillet.  Cook over medium heat, stirring constantly, until the liquid is mostly evaporated, about 1 minute.  Add cooked spaghetti and 1/3 cup of the pasta cooking liquid.  Stir, turning pasta constantly until well coated with zucchini mixture.  Remove from heat.  Add both shredded cheeses and 1/3 cup pasta cooking liquid.  Stir constantly until sauce thickens and pasta is evenly coated.  (Add additional pasta cooking liquid if needed, 1/4 cup at a time, to thin sauce to desired consistency.)

Garnish pasta with reserved zucchini slices, sliced parsley, and a sprinkling grated Parmesan cheese.

This recipe is perfect for dinner for 2.  Enjoy!