Grilled Chicken and Berry Salald

This is the perfect summer salad, but it is perfectly delightful any time of year.  

2 boneless, skinless chicken breasts

Salt and black pepper, to taste

1 tsp garlic powder

1 Tbsp olive oil

6 cups Romaine lettuce, torn into bite-sized pieces

1 cup strawberries, hulled and sliced

1/2 cup blueberries

1/2 cup raspberries

1/2 red onion, thinly sliced

1/4 cup shredded Fontina cheese

1/4 cup candied chopped pecans

Berry Balsamic Vinaigrette

 1/4 cup balsamic vinegar

2 Tbsp olive oil

1 Tbsp homely

1/4 cup mashed fresh berries (any kind or mixed)

1 tsp Dijon mustard

Salt and pepper, to taste

Prepare your grill or grill pan to medium-high.

Rub chicken breasts with olive oil, salt, pepper, and garlic powder.

Grill 5 - 7 minutes per side or until cooked through.

Let rest for 5 minutes, then slice thinly.

In a small bowl or jar, whisk together balsamic vinegar, olive oil, mashed berries, honey, Dijon, salt and pepper until smooth.

In a large bowl, combine the Romaine, strawberries, blueberries, raspberries, and red onion.

Top with sliced grilled chicken.

Sprinkle with cheese and nuts.

Drizzle with berry balsamic vinaigrette just before serving.

Toss lightly and enjoy!

Balsamic Glaze

Balsamic glaze is a very versatile and flavorful ingredient that will elevate any dish.  I can be used in so many different ways.  I've just recently found a recipe to make it on my own.  It's so simple and so much less expensive than buying it at the store.  

I like to drizzle it over grilled veggies like zucchini and mushrooms.  It's great as a glaze over chicken or roast beef.  Add it to marinades for meats like steak or pork chops.  It's even very tasty when used as a salad dressing or topping for fruit.  It just adds a unique touch to cooking.  

Pour 1 cup of balsamic vinegar and 2 - 3 Tbsp of honey or brown sugar into a small saucepan.  Bring the mixture to a boil over medium heat.  Reduce the heat to low and let it simmer, stirring occasionally, until the glaze has reduced by about half and is thick enough to coat the back of a spoon (about 15 - 20 minutes).  Remove from heat and allow to cool.  It will thicken slightly more as it cools.  Store in a jar or squeeze bottle in the refrigerator for up to several weeks.  

Some like a flavored variation.  Try adding a sprig of rosemary or a crushed garlic clove during simmering (strain before storing).  

Fish Tacos with a Twist

 

When I need a quick, but satisfying dinner, this is one of my go-tos.  It's a recipe that includes one of my always-on-hand favorite ingredients -- Hidden Valley Original Ranch Seasoning.  

Olive oil

8 oz Cod fillets, about 1" thick

Hidden Valley Original Ranch Seasoning

4 soft corn tortillas

Juice of one lime

1 Avocado, sliced

2 cups shredded cabbage

1/2 cup sour cream

Salt and freshly ground black pepper

Preheat your oven to 350 degrees.  

Place your tortillas on a baking sheet and set aside.

Season the Cod fillets on both sides with HVR seasoning.  Allow to sit while you slice the avocado and sprinkle them with HVR.  Combine the sour cream with 1 1/2 tsp HVR.  Stir and set aside.

Squeeze the fresh lime juice onto the shredded cabbage.  Season with salt and pepper.

Add the olive oil to a nonstick skillet over medium-high heat.  Add the Cod fillets and sear for a few minutes on each side, until cooked through.  Remove to a plate, allowing to cool somewhat.

Put the tortillas into the oven just after you begin to cook the Cod.  Remove when warmed through.

Break your Cod into bite-sized pieces.

Spoon the fish into warmed corn tortillas and top with cabbage, avocado slices and seasoned sour cream.  

Enjoy!

Tomato & Avocado Salad

 I'm a big fan of salad of almost any kind, but this one is a favorite for sure.  I became a lover of avocados in my 30s thanks to my friend Scott.  I simply had not eaten anything with an avocado in it prior to his introducing me to his version of guacamole.  I'm forever grateful and I miss him.  He's one of my guardian angels.

This salad is perfect when you need something pretty and delicious, yet simple to finish off your dinner menu. 

1/4 cup plus 2 Tbsp freshly squeezed lemon juice, divided (2 lemons)

2 firm, ripe avocados

2 pints cherry tomatoes, halved through the stem

1/2 cup thinly sliced red onion

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 oz baby arugula (or spring mix, if you prefer)

Pour 1/4 cup of the lemon juice into a mixing bowl.  Cut the avocados in half, remove the pit, peel them or scoop them out with a spoon, and cut in 1/2" dice.  Immediately add the avocados to the lemon juice and toss carefully.  Add the cherry tomatoes and red onion and toss again.  

In a small glass measuring cup whisk together the remaining 2 Tbsp of lemon juice, 1/4 cup olive oil, 1/2 tsp salt and 1/2 tsp pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely.  Add the arugula, add more vinaigrette, sprinkle with 1 1/2 tsp salt and 1/2 tsp pepper, and toss well.  Taste tor seasonings (you want the salad) and serve at room temperature.  

Crispy Buttermilk-Fried Catfish

I have to admit . . . Until the last year or so, I really didn't like fish at all.  I liked shrimp, scallops, lobster and crab legs, but regular fish was just too fishy.  Well, I've discovered it's all about how it's prepared.  

This has become my favorite catfish dish and, of course, it's fried.

It starts like fried chicken, with a tenderizing buttermilk-based marinade.  Because the fillets are so thin, they don't need a long soak.  After just about 15 minutes, they're ready for dredging and frying.

2 cups buttermilk

1 1/2 tsp smoked paprika

1/4 tsp cayenne pepper

Kosher salt

2 tsp garlic powder, divided

Freshly ground pepper

4 catfish fillets (6 oz each), patted dry

3/4 cup finely chopped pickles

1/2 cup mayonnaise

2 Tbsp whole grain mustard

1 Tbsp finely chopped chives

1 Tbsp fresh lemon juice

1/2 cup medium-grind cornmeal

1/3 cup all-purpose flour

Vegetable oil for frying (3 - 4 cups)

Whisk buttermilk, paprika, cayenne, 1/2 tsp Kosher salt, and 1 tsp garlic powder in a shallow bowl; season with black pepper.  Add fish to marinade and turn to coat.  Let sit at room temperature, turning occasionally, 10 - 15 minutes.  

Meanwhile, stir pickles, mayonnaise, mustard, chives, lemon juice, 1/4 tsp kosher salt, and remaining 1 tsp garlic powder in a small bowl to combine.  Season with black pepper.  Set remoulade aside.

Whisk cornmeal, flour and 1 tsp kosher salt in another shallow bowl.  

Working with one fillet at a time, lift fish from marinade, letting excess drip back into bowl.  Dredge in cornmeal mixture, pressing firmly to adhere.  Transfer fish to a baking sheet.  

Pour oil into a large cast-iron skillet to come 1/2" up sides.  Heat over medium-high heat.  Add the fish to the oil and fry until golden brown, about 2 minutes per side.  Transfer to a wire rack set inside a clean rimmed baking sheet and immediately season with salt.  

Serve fish with remoulade.  

Bourbon-Braised Short Ribs

Looking for a dish that will not only look fantastic, but serve as comfort food?  These bourbon-braised short ribs will do just that.  They are always a hit at my house.  Bonus . . . they can be prepared either in your Dutch Oven or in the Crock Pot.

5 lbs beef short ribs (about 8 - 10 ribs)

1 1/2 Tbsp kosher salt

1 tsp black pepper

3 Tbsp canola oil

1 white onion, finely chopped

4 celery stalks, finely chopped

4 garlic cloves, peeled and smashed

3 dried bay leaves

2 Tbsp tomato paste

2 1/2 cups beef broth

1 cup bourbon

3 Tbsp molasses

2 Tbsp Worcestershire sauce

3 Tbsp whole-grain mustard, divided

Chopped fresh parsley

Preheat oven to 325 degrees.  Place beef on a baking sheet.  Sprinkle with salt and pepper.  Heat oil in a large Dutch oven over medium-high heat until shimmering.  Working in batches, sear short ribs, turning occasionally until deeply browned on all sides, 10 - 15 minutes.  Return to baking sheet, reserving 2 Tbsp drippings in Dutch oven.  Discard remaining drippings.

Add onion, celery, garlic, and bay leaves to Dutch oven; cook over medium, stirring often, until onion is lightly brown about 8 minutes.  Add tomato paste, and stir until vegetable mixture is coated, about 1 minute.  Stir in broth, bourbon, molasses, Worcestershire, and 2 Tbsp of the mustard.

Nestle short ribs into Dutch oven, meaty side down.  Bring liquid to a simmer over medium heat.  Cover and transfer to preheated oven.  Bake until short ribs are tender, 2 hours.  

Using a slotted spoon, gently transfer to a serving platter.  Pour braising liquid through a mesh strainer into a large bowl or measuring cup.  Gently press on solids to extract any liquid; discard solids.  Skim and discard any fat.  Stir remaining 1 Tbsp mustard into braising liquid.  Transfer braising liquid to a bowl; spoon over short ribs just before serving.  Garnish with herbs, if desired.   

If using a slow cooker, change step 3 to slow cooker and cook on low until short ribs are tender 8 - 9 hours.

10 Minute Broccoli in Garlic Sauce

This side, featuring broccoli that's still slightly crisp at its core, is destined to be the hero at any dinner table. 

1 Tbsp chicken bouillon paste
1 Tbsp olive oil
2 garlic cloves minced

1 bunch broccoli florets. cut into bite size pieces

2 tsp cornstarch 

4 Tbsp butter

2 tsp toasted sesame oil

Stir bouillon paste into 1/2 cup water in a small bowl until dissolved.  Set aside

Heat olive oil in a large high-sided skillet over medium-high.  Cook garlic, stirring until fragrant, about 30 seconds.  Add broccoli and cook tossing constantly, until starting to turn bright green, about 1 minute.  Pour in reserved bouillon mixture and cover pan immediately.  Cook until broccoli is crisp-tender, about 3 minutes.  

Stir cornstarch and 2 Tbsp water in a small bowl.  Add to pan along with butter and sesame oil; toss to combine.  Cook, uncovered, stirring often, until sauce is thickened and coats broccoli, about 2 minutes. 

Transfer to a serving bowl.

Hot Buttered Rum Cider

I do love hosting a holiday get together.  Hot buttered rum cider is a warm comforting holiday cocktail sure to warm every heart.  

1 stick salted butter, softened

1 cup packed brown sugar

2 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

14 tsp ground allspice

1/4 tsp ground ginger

2 1/4 oz dark rum or bourbon

12 cups hot apple cider       

Cinnamon sticks

Beat butter with a mixer in a medium bowl for 30 seconds.

Add brown sugar, vanilla, cinnamon, nutmeg, allspice, and ginger. Beat on medium until well combined.  Transfer butter mixture to a sheet of plastic wrap.  Pull plastic wrap around butter to form a log about an inch in diameter.  Twist ends of plastic wrap and chill for one hour.  

Cut log into 12 slices.  For each serving, place a spiced butter slice in a mug.  Top with 3 Tbsp of dark rum or bourbon and 1 cup of apple cider.  Stir until dissolved.  If you like, garnish with cinnamon sticks.       

French Dip Sliders

This is one of my favorite dishes.  It's quick and delicious and just so easy to make.  

6 Tbsp salted butter
2 Tbsp olive oil
2 white onions, thinly sliced

12 dinner rolls (split

1 lb shaved beef

12 cheese slices (Provolone or Harvarti)

2 garlic cloves, minced

1 1/4 tsp dried thyme

1 1/2 cups beef broth

1 Tbsp Worcestershire sauce

1/4 tsp freshly ground black pepper

2 tsp red cooking wine

Heat 2 Tbsp olive oil in a skillet over medium-high heat.  Add the shaved beef and season with the spice blend of your choice.  Cook until medium.  Drain and set aside.

Heat 2 Tbsp of the butter and the olive oil in an extra large skillet over medium heat.  Add onions.  Cook 20 minutes or until very tender and caramelized, stirring frequently.  Remove from heat.  

Preheat oven to 350 degrees.  Arrange roll bottoms in a 13 x 9" baking pan.  Bake for r10 minutes or until the bottoms are toasted.  Remove from the oven and stack roast beef on each of the roll bottoms, layer with cheese (cheese will overlap a bit) and onions.  (Do not clean the skillet.)  Add roll tops.  In a small bowl microwave the remaining 4 Tbsp of butter 30 seconds or until melted.  Stir in garlic and 1 tsp of the thyme.  Brush over sliders Cover pan with foil.  

Bake 15 minutes.  Uncover; bake 10 - 15 minutes more or until cheese is melted and roll tops are light brown.

Meanwhile, for au jus, add broth to skillet used to caramelize the onions; whisk to loosen any bits from bottom of skillet.  Add Worcestershire sauce, the remaining 1/4 tsp thyme, and the pepper.  Bring to a boil; reduce heat.  Simmer uncovered 10 minutes.  Stir in the red wine.  Serve sliders with warm au jus.  

Basic Waffles

Nothing whispers comfort food like waffles.  Normally, I envision them smeared with butter and covered in maple syrup, but there are so many possibilities.  

Basic Waffles

Nonstick cooking spray

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder

3/4 tsp kosher salt

2 large eggs, separated

2 cups milk

1/2 cup vegetable oil

1 tsp vanilla

Coat a waffle maker with cooking spray.  Preheat waffle maker to medium-high.

Combine flour, sugar, baking powder and salt into a bowl.  In a large bowl lightly beat egg yolks; whisk in milk, oil, and vanilla.

Place egg whites in a mixing bowl and beat with a mixer on high until stiff peaks form. 

Add flour mixture to milk mixture; mix together until fully blended.  Gently fold in the beaten egg whites.  

Add batter to prepared waffle maker according to manufacturer's directions.  Close lid quickly and don't open until waffle is done.  Use a fork to lift waffle off grid.  Repeat with remaining batter.  To keep waffles warm while making more, place them on a rack in a large baking pan and set in a 200 degree oven.

Whole Wheat Waffles

Prepare as directed, except substitute 1 cup whole wheat flour for 1 cup of all-purpose flour.  Increase the baking powder to 1 tablespoon.  Let batter rest 15 minutes before baking.  

Savory Waffles

Reduce sugar to 2 Tbsp and omit vanilla.

Cornmeal Waffles

Prepare as directed, except decrease flour to 1 1/4 cups and sugar to 2 Tbsp.  Add 1 cup of cornmeal and 1/8 tsp cayenne to flour mixture.  Omit vanilla.  

Sweet and Savory Ideas to Top Them Off

Butter, syrups, nuts, chocolate hazelnut spread, strawberry or cinnamon whipped cream cheese, yogurt and granola, sauteed apples or pears, fresh fruit, fruit preserves or powdered sugar.

Fresh herbs or spinach, chopped cooked bacon, hot honey, fried chicken, fried eggs, avocado or tomatoes, cheese, sauces (pesto, BBQ, or chili).  

Mix It In Ideas - Both Sweet and Savory

For best results, add no more than 1 cup total mix-ins to the batter.

Chopped fresh fruit (banana, mango, apple, strawberries), whole blueberries or raspberries, mini chocolate chips, citrus zest (orange, lemon, lime).

Cooked sausage, chopped fresh herbs (2 Tbsp max), chopped fresh spinach, chopped sun-dried tomatoes, shredded or crumbled cheese (cheddar, feta, ;blu, Parmesan)

Be bold and enjoy!!

Christmas 2025

 We celebrated our family Christmas today -- a few days early to allow for other family get togethers.  It was a fantastic day of food and fun.  I am one lucky mom and grammy.  

Today's menu:

Bacon Wrapped Smokies -- a family favorite -- the recipe is already on the blog.

Bacon Brown Sugar Chicken Bites -- this was a new one this year, and it was a hit.

Yes, they are as good as they look!

2 large chicken breasts, boneless, skinless

3/4 cup brown sugar

3/4 tsp Kosher salt

1/4 tsp ground black pepper

1 lb bacon

Preheat oven to 375 degrees

Cut each chicken breast into 4 long strips

Cut each strip into 2" chunks

In a bowl add the brown sugar, salt and pepper

Add the chicken pieces and toss in the brown sugar

Wrap the chicken pieces in 1/3 strip of bacon, secure with a toothpick and place in a baking dish

Sprinkle the remaining brown sugar mixture over the bites

Bake for 18 - 20 minutes or until bacon is cooked through and crisp

These were super delicious and got a thumbs up from everyone!

Slow Cooker Honey Garlic Meatballs -- the recipe is also on the blog.

Greek Salad Bites -- recipe also on the blog.

Super delicious and always a hit.  They just look gorgeous and Christmasy!

Fresh fruit

Fresh Veggy Wreath

Cheese, Cracker and Sausage Tree

Oh, and I almost forgot my "All Hands In" bowl from Hallmark with lighted toppers for special occasions.  It is awesome!  I have lighted toppers for every imaginable occasions.

It was a very yummy Christmas, and the gifts were great as well.  

It was a wonderful day of family and food.  I sure hope there are many more to come.

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.