Homemade Chili Crunch

I recently ran across a recipe that included Chili Crunch.  I didn't have a clue what that was. Apparently, I haven't spent enough time in the Asian aisle at the grocery store.  Well, I found a recipe to make it myself at home.

3/4 cup vegetable oil

6 cloves garlic, finely minced

2 shallots, very finely chopped

1 Tbsp crushed red pepper flakes

1 tsp smoked paprika

1 Tbsp brown sugar

1 1//2 tsp kosher salt

1 Tbsp soy sauce

1 tsp rice vinegar

Warm the oil in a small saucepan over medium-low.

Add garlic and shallots.  Cook slowly, stirring often, until golden and deeply fragrant -- about 8 - 10 minutes.  No rushing; this builds flavor.

Lower heat and add chili flakes, paprika, brown sugar, and salt.  Stir for 30 seconds -- just until bloomed.

Remove from heat.  Stir in soy sauce and vinegar.

Let cool slightly, then transfer to a jar.  It will thicken and get crunchier as it cools.  

This is fantastic drizzled over enchiladas, mixed with sour cream for an instant spicy crema, or added to corn or roasted veggies.  

This will keep in the fridge for 2 - 3 weeks.  

Creamy French Onion Chicken with Potatoes and Broccoli

OMG, it's super cold tonight and I asked Chat GPT for a cozy dinner idea.  This is what we came up with.  I added the garlic to the broccoli and substituted mozzarella for Gruyere.  This is absolutely delicious!

4 chicken breasts or thighs

2 large white onions, finely sliced

2 Tbsp butter

1 Tbsp olive oil

1 tsp sugar

1 tsp dried thyme

Salt and pepper

2 cloves garlic, minced

1 cup chicken broth

1/4 cup Half and Half

1 1/2 lbs baby potatoes, halved, coated with olive oil and salted

2 cups broccoli florets, coated with olive oil, minced garlic, and salt

1 Tbsp Worcestershire sauce

3/4 cup mozzarella pearls

In a large skillet over medium heat, melt butter with olive oil.  Add onions, sugar, thyme, salt and pepper.

Cook slowly 20 - 25 minutes, stirring occasionally until deep golden and soft.  Add half of the garlic in the last minute.  

Deglaze with broth and half and half and add Worcestershire sauce.  Simmer 2 - 3 minutes.  

Toss halved baby potatoes with olive oil, salt and pepper.  Spread them in the skillet nestled among the chicken.  Spoon the creamy onion sauce over everything.

Cover loosely with foil and bake for 30 minutes.

While the chicken roasts, toss the broccoli with a little olive oil, salt, pepper and remaining minced garlic.  Let sit until the 30 minutes has passed.

Remove foil and scatter the broccoli around the pan.

Sprinkle mozzarella pearls over everything.  Return to oven uncovered for 15 minutes.  

Absolutely delicious!!

Yum Yum Sauce

Yum Yum Sauce is a delicious white sauce that is typically found at Japanese steak houses.  We have an easy quick version to make at home and dip everything in.  

1 cup mayonnaise
1 Tbsp butter, melted, but not hot

1 Tbsp ketchup

1/2 tsp seasoned salt

1/4 tsp paprika

Whisk ingredients together and enjoy!  (Don't use a blender or you risk breaking the emulsion.  You'll end up with a liquidy mess.  A delicious liquidy mess, but not the result we are looking for!).  

If sauce is too thick, add water in very small increments until desired consistency is reached.  

 

Lemon-Garlic Green Beans

12 - 16 oz fresh green beans, trimmed
1 Tbsp olive oil or butter 

1 clove garlic, minced

Zest of 1 lemon
Salt and pepper
 

Bring a pot of salted water to a boil.  Add green beans and cook 3 - 4 minutes until crisp-tender.  Drain well.  

Heat olive oil or butter in a skillet over medium heat.  

Add garlic and sauté 30 seconds until fragrant.

Add green beans, lemon zest, salt and pepper.

Toss 1 - 2 minutes until coated and warmed through.  

Blueberry-Balsamic Glazed Chicken Breasts

 

Looking for a tasty and unique dinner idea?  This recipe is both delicious and beautiful, and it will not disappoint.  Give it a try next time you have guests to impress.  

2 - 3 boneless, skinless chicken breasts
Salt and pepper
1 Tbsp olive oil
1 cup fresh or frozen blueberries
1/4 cup balsamic vinegar
1 - 2 Tbsp honey (to taste)

1 tsp Dijon mustard

1 Tbsp butter

3 sprigs of fresh thyme

Pat chicken dry and season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat.

Cook chicken 5 - 7 minutes per side, until golden and cooked through.  Remove to a plate and loosely cover.  

In the same skillet, add blueberries, balsamic vinegar, honey, Dijon and thyme sprigs.

Simmer 3 - 5 minutes, stirring gently, until blueberries burst and sauce thickens. 

Stir in butter if using, then return chicken to the pan and spoon sauce over the top.

Simmer 1 - 2 minutes to glaze.  Serve immediately.  

Cheesy Potato and Ham Casserole

I think it's ham week in my house.  It seems to be the theme.  I love being able to buy diced ham at the grocery store.  It makes it so simple to make dishes like this for dinner.  Who doesn't like ham, potatoes, and cheese for dinner.  This is a perfect winter's night dinner choice.  

4 cups thinly sliced potatoes (about 4 medium potatoes)

1 1/2 cup diced cooked ham

1 chopped white onion

2 cups shredded cheese of your choice, divided

3 Tbsp butter

3 Tbsp all-purpose flour

2 cups milk

1/2 tsp salt

1/4 tsp black pepper

Pinch of garlic powder

Preheat oven to 375 degrees.  Grease a 9 x 13" baking dish.

Melt butter over medium heat in a saucepan.  Stir in flour and cook for 1 minute, whisking constantly.  Gradually whisk in milk until smooth and thickened (about 4 - 5 minutes).  Gradually whisk in milk until smooth and thickened (about 4 - 5 minutes).  Stir in 1 1/2 cups of cheese, salt, pepper, and seasonings until melted.  

Layer half of the potatoes in the prepared dish.  Tope with half the ham and onions.  Pour half the cheese sauce over the layer.  Repeat with remaining potatoes, ham, onions, and sauce.  Sprinkle with remaining 1/2 cup of cheese.

Cover with foil and bake for 1 hour.  Remove foil and bake 15 - 20 minutes more, until golden brown and bubbly.  

Let sit 10 minutes before serving so sauce thickens.  

Just add a green veggie and you have a perfect comfort dinner!

Savory Ham & Veggie Strata

This is the perfect snowy day dinner.  It's like bread pudding with meat and veggies.  It's delicious, comforting and filling.  Perfect for a cold winter night dinner.  

4 - 5 cups bread, cubed (day-old is perfect)

1 1/2 cups diced ham

1 cup carrots, diced small

1 cup green beans, cut small

1 cup celery, diced

6 large eggs

1 1/2 cups milk or half and half

2 Tbsp butter

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheese, your choice

Pinch of thyme

Preheat oven to 350 degrees.  Butter a 9 x 13" baking dish.

Melt butter in a skillet.  Sauté carrots and celery 4 - 5 minutes until just softened.  Add green beans and cook 1 - 2 minutes more.  Remove from heat.

Spread 1/3 of the bread cubes in the baking dish.  Top with half the ham and veggies and sprinkle with half of the cheese.  Repeat layers, finishing with bread on top.

Whisk eggs, milk, salt, pepper and thyme.  Slowly pour evenly over the dish.  Press bread gently so it absorbs.  

Cover loosely with foil.  Let sit for 30 minutes or refrigerate overnight for deeper flavor.

Bake for 25 minutes leaving foil in place.  Remove foil and bake another 20 minutes until puffed, golden, and set in the center.  

Rest 5 - 10 minutes, then slice and serve.  

Healthy, comforting, and delicious . . . all in one dish.

 

Crisp Apple Slaw

Slaw

3 cups shredded green cabbage

1 large crisp apple, julienned or thinly sliced

1/4 cup thinly sliced red onion

2 Tbsp chopped fresh parsley

Dressing

3 Tbsp apple cider vinegar 

2 Tbsp olive oil

1 1/2 Tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

In a large bowl, combine cabbage, apple, red onion, and parsley.

In a small bowl, whisk together vinegar, oil, honey, Dijon, salt and pepper.

Pour dressing over slaw and toss well. 

Let sit 10 - 15 minutes before serving to soften slightly and meld flavors.

Taste and adjust -- more honey for sweetness or vinegar for extra tang

Lemon-Garlic Zucchini & Yellow Squash

Zucchini and yellow squash are two veggies I have in abundance all summer and fall thanks to my garden.  I'm always looking for new and creative ways to use them.  This dish is very tasty and makes a good side for my favorite steak dinner night. 

2 medium zucchini and/or yellow squash
1 1/2 Tbsp olive oil
1 Tbsp butter

2 cloves garlic, minced

Salt & freshly ground black pepper

Zest of one lemon

Juice of one lemon

1/4 cup breadcrumbs (panko works best)

Grated Parmesan

Heat a dry skillet over medium heat.  Add breadcrumbs and toast, stirring often, until golden and fragrant (2 - 3 minutes).  

Transfer to a small bowl and set aside.

Slice squash into 1/4 - 1/2" rounds or half-moons.

Pat dry with a paper towel (helps avoid sogginess).

In the same skillet, heat olive oil and butter over medium-high heat.

Add squash in a single layer (work in batches, if needed).

Let cook 2 - 3 minutes without to get light browning.

Flip and cook another 2 minutes until just tender.  

Reduce heat to medium- low.  

Add garlic and cook 30 seconds until fragrant.

Add lemon zest and a squeeze of lemon juice

Season with salt and pepper

Transfer to a serving dish.

Sprinkle with toasted breadcrumbs.

Finish with a dusting of grated Parmesan.

 

Old Bay Garlic Butter Shrimp Skillet

 

Shrimp is one of my favorite foods.  I find myself paring this down to make a serving for 1.  It's simple and delicious -- my favorite combo when it comes to making dinner.

1 lb large shrimp (peeled and deveined, tails off)

2 Tbsp butter

1 Tbsp olive oil

3 garlic cloves, minced

1 1/2 tsp Old Bay seasoning 

1/2 tsp paprika

Juice of 1 lemon

Fresh parsley (optional)

Pat shrimp dry and lightly season with Old Bay and paprika.

Heat butter and olive oil in a large skillet over medium-high heat.

Add shrimp in a single layer.  Cook 2 - 3 minutes per side until pink and just cooked.

Add garlic during the last minute, stir just until fragrant.

Finish with lemon juice and a small extra pat of butter if you like.  

Sprinkle with parsley and serve immediately.

Suggest serving with roasted baby potatoes and sauteed green beans.

Homemade Rich Chocolate Chex Party Mix

 This is a good one.  It will become your new favorite.  Trust me!

1/2 cup powdered sugar

1/2 cup malted milk powder

(it's found near the coffee and creamer)

2 Tbsp unsweetened baking cocoa

4 cups Rice or Corn Chex cereal

4 cups Chocolate Chex

1/2 cup butter

6 Tbsp sugar

1 1/2 cups chocolate covered malted milk balls

1/2 cup vanilla baking chips

Preheat your oven to 250 degrees.

Line large rimmed baking pan with waxed paper.  

In a small bowl, mix powdered sugar, malted milk powder and baking cocoa and set aside.  Add cereals to a large bowl.

Melt butter in a small saucepan and stir in sugar.  Heat until sugar is dissolved.  Pour over cereal and stir to coat and combine.

Split cereal evenly between two 1-gallon resealable bags.  Split the cocoa mixture between both bags and shake to coat evenly.  

Spread cereal onto the lined sheet pan.  Bake for 30 minutes.  Sprinkle the malted milk balls and baking chip on top and allow to cool.  

Store at room temperature in covered container.

London Broil with Roasted Garlic and Herb Butter

 

London Broil is an affordable steak option and it's easy.  It's a great blank slate when it comes to flavor with a marinade before cooking and a little bit of roasted garlic and herb butter after cooking.

1 1/2 lb top round, flank, or flat-iron steak (about 1 1/2" thick)

1 Tbsp dark brown sugar

1 Tbsp Dijon mustard

1 Tbsp fish sauce

1 Tbsp white wine vinegar

1 Tbsp Worcestershire sauce

1/4 cup plus 1 Tbsp olive oil, divided

Kosher salt

Freshly ground black pepper

4 Garlic cloves

4 Tbsp butter, softened

2 Tbsp chopped fresh parsley

2 Tbsp thinly sliced chives

Place steak on a cutting board and pat dry.  Using a fork, poke holes all over meat, 10 - 15 on each side.  Transfer to a large resealable plastic bag. 

In a small bowl, whisk brown sugar, mustard, fish sauce, vinegar, Worcestershire, and 1/4 cup olive oil.  Pour into bag and seal, pressing out air.  Refrigerate, flipping the bag every few hours so marinade is evenly distributed, at least 1 hour or up to 8 hours.

Place a rack in upper third of oven, heat broiler to high.  Remove steak from marinade and wipe off any excess.  Season all over with salt and pepper.  Arrange meat on broiler pan.

Broil steak 5 minutes, flip, and continue to broil, watching closely, until desired doneness is reached.  Let rest on a cutting board 10 minutes, then thinly slice against the grain.

While steak is resting place garlic on a baking sheet and drizzle with remaining 1 Tbsp of olive oil.  Broil, watching closely, until garlic browns and softens, 2 - 3 minutes.  

In a small bowl, mash roasted garlic, butter, parsley, and chives until mostly smooth and combined, season with salt.  

Transfer steak to a platter.  Serve with garlic butter alongside. 

Make-Ahead Gravy

Gravy is something of a staple in our house.  This recipe is perfect for Thanksgiving dinner or chicken fried steak with mashed potatoes and gravy on a Wednesday night.  It's positively delicious and so easy to make.  

1/2 cup butter

1/2 cup all-purpose flour

4 cups of stock (chicken, turkey or beef)

3/4 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp freshly ground black pepper

5 - 6 oz additional stock (optional)

Melt butter in a Dutch oven over medium heat; whisk in flour and cook, whisking constantly, 3 - 4 minutes or until mixture is light brown and smooth and smells nutty.

Reduce heat to medium; stir in seasonings.  Simmer, stirring occasionally, 10 - 15 minutes or until desired thickness.

This is particularly good using homemade stock if you have the time.  

To make ahead, cool gravy completely.  Cover and chill up to 3 days.  Cook gravy and, if desired, 5 - 6 Tbsp of stock in a Dutch oven over medium-low heat, stirring occasionally, 15 - 20 minutes or until hot.  

Pan-Seared Rainbow Trout with Lemon Herb Butter

I'm gonna tell on myself.  There are nights when I get home from work and I just can't decide what to make for dinner.  Lately, I just open up Chat GPT and tell it what primary ingredients I have and ask for dinner ideas.  This post is a recent suggestion, and it was super-good.

4 rainbow trout fillets (skin on)

2 Tbsp olive oil

3 Tbsp butter

2 garlic cloves, minced

2 Tbsp fresh parsley, chopped

Juice of 1 lemon

1 lemon sliced into 4 slices, if desired

Pat trout fillets dry, season with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Place trout skin-side down and cook 3 - 4 minutes until skim is crisp.  Flip and cook another 2 minutes.  Remove to a platter.

In the same pan, melt butter.  Add garlic, cook 1 minute.  Stir in parsley and lemon juice.

Spoon sauce over trout fillets before serving.  Top with lemon slices. if desired.

Suggested side dishes were Garlic Roasted Baby Potatoes, Sauteed Asparagus & Cherry Tomatoes.

It was perfect!

 

Make Your Own Hot Honey

Honey has become very expensive, and the specialty honey is over the top.  I decided it would be more cost effective to figure out how to make my own hot honey.  I like to use it to add a sweet and spicy kick to fried chicken, salad dressing and lots of other dishes/sauces.  

1 cup honey

6 garlic cloves, minced

1 Tbsp red pepper flakes

2 tsp smoked paprika

1/4 tsp kosher salt

Combine all ingredients in a small saucepan and heat slowly over medium-low heat.

Simmer, stirring frequently, until honey is fragrant, about 5 minutes.  

Remove from heat and let cool for 30 minutes. 

Store up to 2 weeks in an airtight container in a cool, dry place away from direct sunlight.  

Steak Salad

I find myself eating a lot of salad lately and I'm always looking for ways to keep dinner appetizing and hearty.  This salad is just that.  Lots of different flavors that come together nicely.  

To make 4 servings; 

1 lb beef steak (your choice)

1 Tbsp olive oil

Red Robin Seasoning

2 nectarines or peaches, halved and pitted

4 cups of baby greens

1/2 red onion, thinly sliced

2 avocados, sliced

1 cup Ranch dressing

1/2 cup of your favorite salsa

1/4 cup shaved Parmesan cheese

Preheat your grill pan over medium-high heat.

Brush steak with oil and season with Red Robin Seasoning.  Grill until desired doneness, 6 - 7 minutes per side.  Remove to a plate and set aside.

Arrange nectarines or peaches cut side down on the grill pan.  Grill, turning occasionally, until they are charred, 3 - 5 minutes.  Remove from heat.  

Slice the steak into thin strips.  Pit and slice the avocados.  Cut the fruit into thin slices.  Combine the Ranch dressing with the salsa in a small bowl.  Mix. well.

In a large bowl, toss together the greens, onion, and avocados.  Top with the fruit and steak.  Spoon the Salsa Ranch dressing as desired.  Top with shaved Parmesan cheese.

Cranberry Apple Chutney

I've made lots of variations of chutney over the years.  In fact, there are numerous chutney recipes on this blog.  This one has become my favorite.  It's perfect for Thanksgiving dinner, your Sunday ham, and your ordinary pork chop or tenderloin dinner.

1 (12 oz) bag of fresh or frozen cranberries

1/4 cup water

2 large apples, cored and chopped

1 1/2 cups sugar

2/3 cup finely chopped onion

2/3 cup golden raisins

1/4 tsp ginger

2 garlic cloves, minced

1 tsp salt

1/4 tsp allspice

1/4 tsp cinnamon

1/8 tsp ground cloves

2/3 cup dark corn syrup

1/3 cup cider vinegar

2/3 cup chopped pecans (optional)

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large saucepan.

Bring to a boil over medium-high heat.  Reduce heat; cover, stirring occasionally for 15 minutes.

Add corn syrup, vinegar and pecans, if using.  Cook uncovered for 15 minutes, stirring frequently.

 

Breakfast Baked Potato

I'm a brunch lover . . . probably because I am not a morning person.  In my perfect world, I wouldn't have to get up before 9:00 AM.  Breakfast baked potatoes have become a favorite brunch recipe for me.  Give this one a try next time you plan a brunch.  

For 3 servings:

3 russet potatoes

2 Tbsp olive oil

2 tsp salt

1 Tbsp butter

2 oz cheddar cheese

1 Tbsp bacon diced

3 eggs

2 tsp salt

1 tsp pepper

1 Tbsp fresh chives, chopped

Preheat your oven to 350 degrees.  

Carefully piece potatoes with a fork.  On a baking sheet, oil the potatoes well and sprinkle with salt/  

Bake for about one hour.  If making more potatoes, an additional 15 minutes per potato is needed.

Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped-out insides (for mashed potatoes, etc.)

Spread butter on the inside of each scooped out potato.

Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.

Bake 25 minutes, until the egg white has cooked through.

Serve warm with chives.

 

Grilled Potato Salad

Looking for a new twist on potato salad?  Well, this should do the trick.  It's not your ordinary potato salad.  This is a must try!

7 small to medium red potatoes, quartered

1 sweet potato, peeled and cut into 1 1/2" cubes

1/4 cup mayonnaise

1 Tbsp Dijon mustard

2 tsp onion powder

2 tsp garlic powder

1/4 tsp cayenne pepper

Kosher salt and freshly ground black pepper

Bacon-Green Onion Vinaigrette, recipe follows

Preheat your oven to 400 degrees.

Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches.  Bring the water to a boil over high heat.  Once the water begins to boil, about 8 minutes, add the sweet potatoes.  Return to boil and cook for 8 more minutes.  Drain the potatoes and set aside to cool.

Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne pepper and some salt and pepper.  When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat. 

Using tongs, place the potato pieces on a foil lined baking sheet.  Place in the oven until browned, about 3 - 4 minutes.  Handle gently so they don't fall apart.

In a large bowl, place the Bacon-Green Onion Vinaigrette.  As the potatoes are cooked through, remove them from the baking sheet and place the hot potatoes in the bowl with the dressing.  Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.  

Bacon-Green Onion Vinaigrette

1 slice thick cut bacon, cut into 1/4" chunks

1/4 cup olive oil

2 Tbsp red wine vinegar

1 tsp Dijon mustard

2 Tbsp chopped fresh parsley

2 green onions, chopped

Kosher salt and freshly ground black pepper

In a small sauté pan, cook the bacon until crisp   Then set aside to cool.  Once cooled, pour the bacon and fat into a small bowl along with the olive oil.

In another small bowl, whisk together the vinegar and mustard.  Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify.  Add the parsley, green onions and salt and pepper to taste.  Whisk to blend.  

Sweet Chicken Bacon Wraps

I can't help but start thinking about what to serve on Super Bowl Sunday.  For me, the day is as much about food as football.  Especially this year now that the Chiefs are out of the playoffs.  I think this will make a perfect game day appetizer.  

2 1/4 lbs boneless, skinless chicken breasts, cut into 1" pieces

1 lb sliced bacon, cut into thirds

2/3 cup packed brown sugar

1 Tbsp chili powder

1/8 tsp cayenne pepper

Preheat your oven to 350 degrees.

Line a baking sheet pan with foil and place a cooling rack on top.  Generously coat the rack with nonstick cooking spray.

In a small bowl, stir together the brown sugar, chili powder, and cayenne pepper.

Wrap a slice of bacon around each chicken cube and secure with a toothpick.

Dredge the wrapped chicken in the grown sugar mixture.  

Place the chicken pieces on the rack and bake for 30 - 35 minutes or until the chicken is cooked through and the bacon is crisp.

Serve immediately and force yourself to share!

 

Chicken Piccata Pasta

 

Looking for a simple meal that's easy to put together, and fast?  Chicken Piccata Pasta is just that, making it a delight on all fronts.  It is a classically delicious dish.  

2 Tbsp olive oil, divided

1 1/3 lb chicken breast tenders, cut into 1" pieces

Salt, to taste

Pepper, to taste

1 1/2 Tbsp butter, divided

4 Garlic cloves, minced

2 shallots, chopped

2 Tbsp all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth

1/2 cup flat leaf parsley, chopped

1 lb penne rigate pasta, cooked and warm for serving

Chives, chopped for garnish

Heat 1 Tbsp of the olive oil in a deep nonstick skillet over medium-high heat.

Season the chicken with the salt and pepper.

Add the chicken to the hot oil and sauté until the tenders are cooked through, about 5 - 6 minutes.

Transfer the chicken from the pan and reduce the heat to medium.

Add the remaining olive oil, 1 Tbsp of the butter, the garlic, and the shallots to the pan and sauté until the mixture is golden, about 3 minutes.  

Add the flour to the garlic mixture and cook until golden, about 2 minutes.

Whisk the win into the garlic mixture and cook until it reduces, about 1 minute.

Whisk the lemon juice and the broth into the sauce mixture. 

When the liquid starts to bubble, add the remaining butter and the chicken to the sauce and cook until the meat is heated through, about 1 - 2 minutes.  

Toss the pasta with the chicken and the sauce.

Taste the sauce and season with the salt and pepper as desired.  

Top the chicken piccata with the chives and serve.  

Cilantro Lime Grilled Shrimp Bowls

Hidden Valley Ranch seasoning and dressings are ingredients I use often, and I always have them in my fridge and pantry.  I discovered this gem on their website a few weeks ago and it does not disappoint.

For four servings:

1 lb large shrimp, peeled and deveined

2 tsp HVR seasoning mix

Kosher salt and freshly ground black pepper

4 cups chopped Romaine lettuce

2 cups cooked brown rice

2 small avocados, peeled, pitted and sliced thin

1 cup of corn salted and cooked

1 cup Hidden Valley Cilantro Lime Ranch dressing

Sliced green onions, for garnish

Season the shrimp with the HVR seasoning mix, plus a little bit of salt and pepper.

Preheat your grill pan over medium-high heat.  Add shrimp to the pan and grill for 2 - 3 minutes; then flip and cook 1 - 2 minutes more.  Remove shrimp from pan and set aside.  

To assemble, place 1 cup of lettuce and a half cup of cooked brown rice in each bowl.  Top with the shrimp, sliced avocado and corn.  Drizzle with Hidden Valley Cilantro Lime Ranch dressing.

It's so good!

Baked Cod with Mango Salsa

I've said many times that I don't like fish that smells or tastes fishy.  Cod is one of a few types of fish I actually like.  Add mango salsa and we have a winner.

4 cod fillets, frozen or fresh

1 tsp paprika

salt and black pepper to taste

Mango Salsa

1 Mango, peeled and diced

1 Tomato, diced

1/2 Red onion, thinly sliced

1 Tbsp fresh Cilantro, minced

1 Tbsp fresh lime juice

Preheat oven to 400 degrees

Line a baking sheet with aluminum foil and spray with non-stick cooking spray

Place cod on baking sheet and sprinkle with paprika, salt and pepper

Bake for 22 - 25 minutes or until fish is cooked and separates easily with a fork

Combine mango, tomatoes, red onion, cilantro and lime juice in a bowl.  Stir until combined.  Season with salt to taste.

Just before serving, top each filet with mango salsa

 

Dijonnaise

Extremely quick and easy to make, this is a flavorful condiment.  It can be used in salads, dressings, dips, marinades or as a spread.  It is particularly delicious on burgers and other sandwiches. 

1/2 cup mayonnaise

2 Tbsp Dijon mustard, or to taste

1/2 Tbsp freshly squeezed lemon juice

1 pinch sea salt

1 pinch pepper

1 pinch paprika

In a small bowl, combine mayonnaise, mustard, and lemon juice.  Stir until well blended.  Add spices and stir again.  Taste and adjust if needed.  

Cover and refrigerate until needed.  Makes 1/2 cup.

 

Great Grilled Chicken Breasts

Grilled chicken breasts are a staple in my kitchen.  I found the "Science" of great grilled chicken in an issue of Cook's Illustrated and now it's the only way I prepare grilled chicken breasts.

Pound - Flattening the breasts to 1/2" thickness ensures that they cook through at the same rate.

Boost Umami - A brief dunk in a saltwater solution spiked with fish sauce creates rich umami savor without imparting a distinct flavor (as soy sauce would) - or making the chicken taste fishy - and keeps the meat supremely juicy over the hot fire.

Sweeten (A little) - A couple of spoonfuls of honey play a big role too.  Its readily browning fructose and glucose help the chicken develop a tawny exterior before it overcooks.

Oil - Coating the breasts in oil just before grilling keeps them from fusing to the grate or grill pan.

1 1/2 - 2 lbs boneless, skinless chicken breasts, trimmed

1/3 cup water

3 Tbsp fish sauce

2 Tbsp honey

1 tsp salt

1/8 tsp pepper

Pound chicken gently with meat tenderizer until 1/2" thick.  Whisk water, fish sauce, honey, salt and pepper together in a small bowl.  Transfer mixture to 1-gallon sealable bag.  Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed.  Refrigerate for 30 minutes.  

Remove breasts from the marinade.  Coat with olive oil and cook over medium-high heat on your grill or grill pan.

 

Old Bay Fried Chicken

I'm the first person to admit that I love fried chicken, but I'm not so good at making it.  This recipe takes some time and planning for preparation, but it turns out as crispy and delicious fried chicken.  

I've never learned how to properly butcher a chicken, so I generally buy my chicken already cut into pieces.
 

1 whole chicken, cut into 8 pieces

1/4 cup Old Bay Seasoning

8 cups vegetable oil

2 cups buttermilk

2 cups all-purpose flour

1/4 cup rice flour

Liberally season chicken on every side with Old Bay.  Leave it in a sealed container to marinate in the refrigerator, preferably overnight, but a minimum of 2 - 3 hours.

In a Dutch oven, heat oil until it reaches 250 degrees.

Set up breading station.  Pour buttermilk into shallow bowl.  In a different shallow bowl, stir together all-purpose flour and rice flour.  Submerge chicken in buttermilk.  Then dredge chicken in flour mixture and place on tray or plate until ready to fry.

Once oil is at temp, carefully lower chicken pieces into the pot, making sure not to overcrowd.  Fry chicken for 20 minutes, flipping pieces about halfway through, until cooked through.  White meat should reach minimum of 160 degrees at the thickest part.

Using tongs, carefully remove chicken from oil, and let chicken rest on wire rack or paper towel lined baking sheet.  Season chicken with a bit more Old Bay.  

Hot Lobster Rolls

I am a lobster fan, but I'm not a fan of cooking and shelling lobster.  It's just messy.  There are ready-to-eat lobster products on the market, and this recipe uses that.

1 cup salted butter

1 Tbsp finely diced shallots

14 oz cooked lobster meat

4 hotdog buns (top-sliced)

4 large pieces of leaf lettuce

4 lemon wedges

In a shallow pot over medium heat, melt butter.  Add shallots and sauté until soft, and fragrant, about 1 minute.  Add cooked lobster and sauté for about 2 minutes, until lobster is heated through.

Place frying pan over medium heat.  Butter outsides of each hotdog bun and toast each side until golden brown, about 2 minutes per side.  

To assemble, line each bun with a piece of lettuce.  Using a slotted spoon, scoop, strain and spoon 3 1/2 oz of lobster into each lettuce-lined bun.  Garnish with a lemon wedge.  

Have your napkins handy.  This is delicious, but drippy.

 

Montreal Steak Butter

 

This is a tasty addition to any steak dinner.  I highly recommend it!

6 Tbsp butter, softened

1 1/2 tsp dried dill

1/2 tsp paprika

1/2 tsp pepper

1/2 tsp kosher salt

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes.

Combine all ingredients in a bowl.  Chill for 15 minutes before serving.

Enjoy!

Grilled Flank Steak

How many times have you heard me say, I love a good steak.  Flank steak has a reputation for being tough.  But, done properly, it can be fantastic.  

The secret to this recipe is rubbing the flank steak with sugar and salt twice before gilling.  The first coat applied an hour before grilling, and the second applied just before grilling.  It caramelizes and adds more seasoning and a delicate crunch.
 

1 (1 1/2 lb) flank steak, trimmed

2 1/2 tsp kosher salt

2 1/2 tsp sugar

1 tsp pepper

Pat your steak dry with paper towels.  Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks.  Place steaks in 13 x 9" baking dish.  Combine salt and sugar in small bowl.  Sprinkle 2 tsp salt mixture on 1 side of steaks and press gently to adhere.  Flip steaks and repeat with another 2 tsp salt mixture.  Cover and let sit at room temp for 1 hour.

Sprinkle both sides of steaks with pepper and remaining 1 tsp of salt mixture.  Steaks will be moist, do not pat dry.  Oil your grill or grill pan and heat to medium-high heat

Arrange steaks on grill or grill pan and cook, flipping steaks every two minutes until desired doneness.  Transfer to a cutting board and allow to rest for 10 minutes.  Slice against the grain as thinly as possible.  Transfer to a platter to serve.

This is particularly good with Montreal Steak Butter.  Recipe to follow.

Refrigerator Preserves

Have you found yourself with an abundance of berries or peaches and want a delicious way to use them up?  How about making refrigerator preserves?  They are delicious on toast, muffins, cornbread or biscuits.  They are sure to be a hit, and they're simple.

1 lb prepped fruit - any of the following will do:

    Strawberries, hulled

    Blueberries

    Raspberries

    Blackberries

    Peaches, unpeeled and thinly sliced

1 cup sugar

3 Tbsp lemon juice

Place your prepped fruit in a large saucepan and mash with a potato masher until mostly broken down.  

Add sugar and lemon juice and bring to a boil, stirring often over medium-high heat.

Once the sugar is completely dissolved, boil mixture, stirring until thickened and registering 217 - 220 degrees.  Remove pot from heat. Cook time will vary anywhere from 8 - 20 minutes.  Just make sure it thickens.

Place two one cup jars into a bowl and run them under hot water until heated.  Shake them dry.  Use a funnel and ladle portions of the hot jam into the jars.  

Feel free to stir in vanilla or cinnamon.  Store in the fridge for up to 2 months.  

 

Sprite - Grilled Chicken Skewers

This is not a recipe I would have imagined myself trying, but I am so happy I gave in and tried it.  It is absolutely delicious and quite unique.  Lime and fish sauce are a winning combination.  

8 garlic cloves, finely minced

1 (12 oz) can of Sprite (not diet)

1 1/2 cups Thai Chile sauce, divided

1/2 cup plus 1 Tbsp fish sauce

2 tsp kosher salt

3 lb boneless, skinless chicken breasts cut into 1" chunks

Vegetable oil for grill

Juice of 3 limes

1/3 cup finely chopped cilantro

8 (10" long) skewers, bamboo or metal

Mix together garlic, Sprite, 1 cup of Thai Chile sauce, 1/2 cup fish sauce, and 1 1/2 tsp kosher salt in a 1-gallon resealable bag or large baking dish.  Add chicken and turn to coat.  Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours.  (Marinate 4 hours if you can)

Prepare a grill or grill pan over medium-high heat, oil grate.  Remove chicken from marinade, letting excess drip back into bag or dish, discard marinade.  Thread chicken onto skewers (about 8 pieces each) and grill, turning once, until cooked through.  Transfer to a platter and let skewers rest 5 minutes.  

Whisk lime juice, cilantro, remaining 1/2 cup Thai Chile Sauce, and remaining 1 Tbsp fish sauce in a small bowl to combine.  Taste sauce and season with salt, if needed.  

Spoon sauce over chicken skewers to serve.  

 

Soy-and-Cola Marinated Steak

Having grown up in farm country, I'm definitely a meat and potatoes girl.  I do love a good steak and I'm always looking for new ways to serve up a tasty steak dinner.  This one is so good!

6 garlic cloves, finely minced

1 (12 oz) can of Coke (do not use diet)

1/2 cup white miso

1/3 cup soy sauce

2 lb skirt steak

Vegetable oil (for grill or grill pan)

3 scallions

Mix together garlic, Coke, miso, and soy sauce in a 1-gallon resealable plastic bag or large baking dish.  Add steak to marinade and turn to coat.  Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours.  (Marinate at least 4 hours, if possible.)

Prepare a grill or grill pan over medium-high heat.  Oil the grates.  Remove steak from marinade, letting excess drip back into the bag or dish; discard marinade.  Grill the steak, turning every 2 minutes or so, until desired doneness.  Transfer steak to a cutting board and let rest 10 minutes.  

Thinly slice the white parts of the scallions.  Cut the green parts of the scallions crosswise into 2" pieces and then slice each 2" piece into slim matchsticks.  Place the sliced scallions in a bowl of ice water for 5 minutes.  Drain and transfer to a paper towel to pat dry.

Thinly slice the steak against the grain.  Arrange on a platter and drizzle juices from the cutting board over.  Top with the scallions and serve.

Just in case you aren't familiar with Miso . . . White miso is a light-colored fermented soybean paste made with soybeans, rice koji, salt, and water.  The flavor is mild and slightly sweet.  It is versatile, easy to use, and works well in everyday cooking.

Crispy Ranch Shrimp

I'm a lover of all things fried.  These fried shrimp are packed with tangy ranch flavor from two sources -- bottled dressing and seasoning mix.  

Vegetable oil for frying

1 cup plain yellow cornmeal

1/4 cup self-rising flour

1 tsp kosher salt

1/2 tsp black pepper, plus more for garnish

1 (1 oz) envelope of ranch dressing mix, divided

1/2 cup bottled ranch dressing, plus more for serving

1/2 cup whole milk

1 large egg

1 lb jumbo peeled and deveined raw shrimp, tail on

Chopped fresh dill

Pour 2" of vegetable oil in a large Dutch oven, heat over medium high heat until a fry thermometer reads 325 degrees.

Meanwhile, whisk together cornmeal, flour, salt, pepper, and 2 Tbsp of the ranch dressing mix in a shallow bowl until well combined.  Set aside.

Whisk together bottled ranch dressing, milk, egg, and remaining 2 tsp of ranch mix in a medium bowl until well combined.

Working in batches, dip shrimp in milk mixture allowing excess liquid to drip off.  Press shrimp into cornmeal mixture, turning to coat all sides.  Transfer to a baking sheet.  Repeat with remaining shrimp.   

Working in batches, add about 6 breaded shrimp to hot oil.  Fry, turning occasionally, until golden brown and cooked through, about 2 minutes.  Remove from oil using a slotted spoon.  Transfer to a wire rack set over a rimmed baking sheet.  Repeat process with remaining shrimp, adjusting heat as needed to maintain temperature.  

Serve with additional ranch dressing and garnish with fresh dill and pepper.

If you have ranch lovers in your house, this is sure to become a new favorite.  

 

Pickled Onions

Add a tangy crunch to salads, tacos, and sandwiches by pickling red onions in sweet vinegar.

For the brine:  

In a medium bowl, combine 1/2 cup of rose balsamic vinegar, 1 Tbsp sugar, and 1/4 tsp of salt.  Stir until sugar is dissolved.  

Halve and thinly slice one large red onion.  

Stir into the brine and allow to sit for 1 1/2 hours at room temperature or chill up to 3 days, stirring occasionally.  

 

Crab Cake Sandwiches

 Hearty and delicious . . . these crab cake sandwiches will be a hit for a family dinner or an event.  They are a no-fuss dish perfect for your next dinner/event.

8 oz store-bought slaw mix

1/4 cup apple cider vinegar 

1 tsp sugar

4 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 large egg

8 oz lump crabmeat

1/2 cup panko

2 Tbsp finely chopped tender herbs (parsley, chives, dill)

1 garlic clove, finely minced

1 Tbsp plus 1/4 cup mayonnaise

Freshly ground pepper

3 Tbsp finely chopped dill pickles

1 Tbsp plus 1 tsp Old Bay Seasoning

1/3 cup all-purpose flour

4 brioche buns, split

Toss slaw mix, vinegar, sugar, 1 Tbsp olive oil, and 1 tsp kosher salt in a large bowl to combine.  Set dressed slaw aside.

Mix together egg, crabmeat, panko herbs, garlic, 1 Tbsp mayonnaise, and 1/2 tsp kosher salt in a small bowl; season with pepper.  Divide mixture into 4 portions and pat into 3" wide patties.  Gently place on a parchment-lined baking sheet and chill 10 minutes.  

Meanwhile, whisk pickles, 1 Tbsp Old Bay seasoning, a pinch of salt and remaining 1/4 cup mayonnaise in a small bowl.  Set sauce aside.  

Whisk flour, a pinch of salt, and remaining 1 tsp Old Bay seasoning in a shallow bowl.  Working one at a time, dredge patties in flour mixture on both sides to coat, tapping off excess.  Transfer to a plate.  

Heat a dry large skillet over medium heat.  Working in 2 batches, cook buns, split side down, until lightly toasted, 15 - 30 seconds per batch.  Transfer to plates.  Wipe out skillet if needed.  

Heat remaining 3 Tbsp oil in same skillet over medium-high heat.  Cook patties until golden brown, 2 -3 minutes per side.  Spread cut sides of buns with reserved sauce.   Build sandwiches with patties and reserved slow.  

Apple-Dijon Chicken Thighs

Looking for a cozy and no fuss dinner idea?  This one is perfect for a weeknight dinner when you need comfort food in just a little time.

6 chicken thighs
2 apples, sliced
1 small onion or shallot, diced
2 Tbsp Dijon mustard

1/2 cup chicken broth

1 Tbsp butter

1 Tbsp olive oil

Saltl and pepper

2 sprigs fresh thyme

Season chicken thighs with salt and pepper.  

Heat oil and butter in a large skillet over medium heat.  

Brown chicken skin-side down until golden, flip and brown the other side.  Remove to a plate. 

In the same pan, sauté apples and onion until lightly caramelized.

Stir in Dijon, broth, and herbs.  Scrape up all the good bits.  

Nestle chicken back in, cover and simmer gently 20 - 25 minutes until tender.  

Uncover for the last few minutes to thicken the sauce slightly.  

Yummy!

Egg Drop Dumpling Soup

This dinner is high on comfort and low on effort.  Perfect for a weeknight after a busy day at work.  

4 scallions

4 cups chicken broth

1 tsp cornstarch

2 large eggs

Kosher salt

10 - 12 oz frozen dumplings of choice

5 oz baby spinach

2 Tbsp soy sauce

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

Remove dark green tops from scallions and thinly slice, set aside for serving.  Chop white and pale green parts and transfer to a Dutch oven.  Pour in broth and 2 cups water; reserve measuring cup for whisking eggs.  Set pot over high heat and bring liquid to a boil.

Meanwhile, whisk cornstarch and 2 Tbsp water in a small bowl until starch is dissolved.  Whisk eggs and a pinch of salt in reserved measuring cup until eggs are well blended.  Whisk slurry into eggs, then set aside.

Reduce heat to medium-low and add spinach, carefully submerging leaves, and cook, stirring gently so as not to break any dumplings, just until wilted, about 30 seconds.

Stir soy sauce and fish sauce into soup.  Taste and add more soy sauce and/or season with salt, if needed.  

Reduce heat to low.  Give reserved egg mixture a brief stir just to reincorporate slurry, if needed.  Gradually pour into soup in a steady stream, stirring constantly to incorporate.  Remove pot from heat.  Scatter reserved scallion tops over soup, then drizzle with sesame oil.

Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.