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.