Asian Chicken Wings - Both Sticky and Crispy

Who doesn't love chicken wings?  They are found in many flavors, sometimes fried, sometimes baked.  Regardless . . . they are the perfect party food.

Chicken Wings

3.5 lbs chicken wings
2 Tbsp baking powder
3/4 tsp salt
1/2 tsp pepper
3 Tbsp sliced green onions

Asian Sauce

1 tsp olive oil

Pinch of salt and pepper

1/4 tsp ground ginger

1 Tbsp sweet chili sauce

2 Tbsp honey

4 Tbsp brown sugar

5 Tbsp dark soy sauce

2 cloves garlic peeled and minced

Preheat the oven to 250 degrees and place a rack on a large baking tray

Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper.  Toss to combine.  Make sure they all get a light coating.  Discard any remaining coating.

Place in a single layer on the rack, skin side up.  It's fine for them to be touching.  Place on the lower shelf of the oven for 30 minutes.

After 30 minutes, turn the oven up to 425 degrees, rotate the tray and place on a higher shelf in the oven for 45 - 50 minutes until the wings are golden brown and crispy. Take out of the oven to cool slightly.  

Place all of the sauce ingredients into a saucepan, stir and bring to a boil.  Allow to bubble for 5 - 10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools).  Turn off the heat.  

Place the wings in a large bowl and very carefully pour the sticky sauce over the wings.  Be very careful, this will be very hot.  Toss to combine, then serve topped with the sliced green onions.  

Trust me . . . this will become a new party day favorite.

Maryland Crab Cakes

I am a lover of all things crab cake!  Crab is simply one of my favorite ingredients.  Crab legs, crab salad, crab cakes . . . I love them all.  This is hands down the bet crab cake recipe I've come across.  For the best texture, use lump crab meat and bake the cakes in a very hot oven.  They are best served with lemon wedges, a garnish of chopped parsley, and your choice of cocktail sauce or tartar sauce.  

 1 large egg

1/4 cup mayonnaise

1 Tbsp chopped fresh parsley (or 2 tsp dried)

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 tsp Old Bay seasoning (1 1/2 tsp if you like a kick)

1 tsp fresh lemon juice, plus more for serving

1/8 tsp salt

1 lb fresh lump crab meat

2/3 cup Saltine cracker crumbs (about 14 crackers)

Optional:  2 Tbsp melted butter

Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice and salt together in a large bowl.  Place the crab meat on top, followed by the cracker crumbs.  With a rubber spatula or large spoon, very gently and carefully fold together.  You don't want to break up that crab meat.  

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat your oven to 450 degrees.  Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet.  (Don't flatten) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart.  For extra flavor, brush each with melted butter.  This is optional but recommended.  

Bake for 12 - 14 minutes or until lightly browned around the edges and on top.  Drizzle each with fresh lemon juice and serve warm.  

Cover leftover crab cakes lightly and refrigerate for up to 5 days or freeze for up to 3 months.

Deluxe Cheeseburger Salad

 

I own just about everything Pampered Chef and I absolutely love their products and a lot of their recipes.  I was a consultant for years.  This salad not only looks impressive, it tastes fantastic!  Make this a menu item soon.  It will not disappoint.  

2 sesame seed hamburger buns

1 small red onion, divided

2 plum tomatoes

3/4 lb lean ground beef

1/2 cup finely diced dill pickles

3/4 cup ketchup

1 Tbsp yellow mustard

8 cups thinly sliced romaine lettuce

1 cup shredded cheddar cheese

Preheat your oven to 425 degrees.  Slice buns into 1/4" strips.  Arrange in a single layer on a sheet pan and bake 8 - 10 minutes or until lightly toasted.  Remove and set aside to cool completely.  

Slice half of the onion into thin slices.  Cut the tomatoes into quarters lengthwise and slice crosswise.  Set onion and tomatoes aside.  

Cook ground beef over medium-high heat 5 - 7 minutes or until no longer pink, breaking beef into crumbles.  Chop the remaining onion half using a food chopper.  Finely dice pickles as well.  Combine chopped onion, pickles, ketchup and mustard in a large bowl.  Add cooked ground beef; mix well.

To serve, arrange lettuce on a large serving platter.  Spoon beef mixture over lettuce.  Top with cheese, tomatoes and sliced onion.  Arrange hamburger bun croutons around the edge of the platter.  

I like to prepare two hard-boiled eggs and slice them to top the salad.  

This is definitely a family favorite.  It looks as great as it tastes!

Bacon Buckaroo Burgers

This is another Hello Fresh favorite.  My hubby loved these burgers.  I think he would have been happy to have these for dinner every night of the week.  The BBQ caramelized onions give it a zesty punch.  Give this one a try for sure.

1 large white onion, thinly sliced

4 Brioche Buns, halved

2 lbs Yukon Gold potatoes cut into 1/4" thick rounds

2 Tbsp Fry seasoning

1/2 cup BBQ sauce

8 strips bacon

1 1/2 lb ground beef

4 slices Gouda cheese

1 cup shredded cheese (your choice)

2 dill pickles

2 green onions

8 Tbsp sour cream

Preheat your oven to 450 degrees.  Line a baking sheet with foil and place the sheet in the oven while preheating.

Mince a few of the sliced onions until you have 4 Tbsp minced onion.

In a large bowl, combine the potato slices with a large drizzle of olive oil and half of the Fry seasoning (you'll use the rest later), salt and pepper.  Arrange in a single overlapping layer on your hot sheet pan.  Roast on the top rack until lightly browned, 20 minutes.

Melt 1 Tbsp butter in a medium pan over medium-high heat.  Add sliced onions and season with salt.  Cook, stirring occasionally, until softened and lightly browned, 8 - 10 minutes.  Stir in half the BBQ sauce (you'll use the rest later); cook until warmed through, 2 - 3 minutes.  Turn off heat.

Cook your bacon while the onion cooks.  Make sure it's crispy.  Transfer bacon to a paper towel lined plate.  Once the bacon is cool enough to handle, finely chop half the slices.

In a large bowl, combine beef, minced onion, remaining Fry seasoning and 1 tsp salt.  Shape mixture into four patties, each slightly wider than a burger bun.  Heat pan with bacon fat over medium-high heat; add patties and cook until browned, 3 - 5 minutes per side.  In the last 2 minutes of cooking, top each patty with gouda; cover pan until cheese melts.

Once potatoes have roasted 20 minutes, remove from the oven and evenly sprinkle with the shredded cheese and chopped bacon.  Return to the oven until cheese has melted and potatoes are tender, 5 - 7 minutes more.  Meanwhile, toast buns until golden.  Thinly slice pickles into rounds.  Trim and thinly slice scallions.

Spread buns with remaining BBQ sauce.  Fill with patties, caramelized onions, bacon slices, and sliced pickles.  Divide burgers and potatoes between plates.  Garnish potatoes with sour cream and scallions and serve.

 

Tomato Salad with Pancetta Crisps

This is the perfect salad for mid-to-late summer when your tomatoes and cucumbers are producing in overdrive.  I know I always have way too many to use up.  This is fresh and perfect for a hot summer day dish.

2 oz chopped pancetta

1/4 cup balsamic vinegar

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 large tomatoes, quartered and chopped into 1" pieces

1 English cucumber, halved lengthwise and thickly sliced

1/2 red onion, thinly sliced

Heat a small skillet over medium-high heat.  Add the chopped pancetta and stir until it becomes crispy.  Remove from heat and set aside to cool.

Whisk the vinegar, olive oil and some salt and pepper in a small bowl.  Taste and adjust the seasoning as needed.

Combine the tomatoes, cucumber and onion in a large bowl and toss to combine.  Pour the vinaigrette over; toss to coat.  Season with salt and pepper. 

Let the salad sit at room temperature for about 30 minutes, tossing occasionally.  Just before serving, sprinkle with the pancetta crisps.

 

Green Bean Salad with Feta and Sliced Almonds

 

I'm a big fan of green bean salad and this recipe is absolutely fresh and delicious.  Another dish that's perfect for your next picnic or potluck.

1 lb slender green beans, ends trimmed

1 cup feta cheese crumbles

1 cup cherry tomatoes, sliced in half

1/2 red onion, sliced very thin

1/2 cup slivered almonds

3 Tbsp olive oil

2 Tbsp red wine vinegar

2 Tbsp fresh parsley, chopped

1 large garlic clove, minced

Salt and pepper to taste.

Bring a large pot of salted water to a boil.  Add the green beans and cook until tender crisp, 1 - 2 minutes.  Remove them to a bowl of ice water to cool.  Drain well, pat dry and place the beans in a large bowl,

Add the feta cheese crumbles, tomatoes and red onions.  

Toast the almonds in a small skillet, 2 - 3 minutes.  Remove to a plate.

Whisk together the olive oil, red wine vinegar, garlic and some salt and pepper.  Pour the dressing over the green beans and sprinkle with the toasted almonds.  Let the salad marinate in the refrigerator for 1 hour before serving.  

Bundt Pan Roast Chicken with Potatoes

This recipe is really creative.  It reminds me of beer can chicken that my family loves.  All of my family members are a fan of crispy poultry skin.  This recipe definitely delivers that and a chicken that's full of flavor.

1 whole chicken (3 1/2 - 4 lbs)

2 tsp Herbes de Provence

Kosher salt and freshly ground black pepper

5 Tbsp butter (4 Tbsp at room temp and 1 melted)

1 1/2 lbs Yukon Gold potatoes, cut into 1/2" cubes

4 garlic cloves, 3 smashed and 1 finely minced

Zest of 1 lemon and juice of half

1/2 tsp paprika

1 Tbsp roughly chopped fresh Italian flatleaf parsley

Rub the chicken all over, including the cavity with 1 tsp Herbes de Provence, 1 Tbsp salt and 1/4 tsp pepper.  Refrigerate for at least 2 hours or up to overnight; bring chicken to room temperature 30 minutes before cooking. 

Arrange the rack to the lower third of the oven and preheat to 425 degrees.

Butter the sides and the bottom of a 10-cup bundt pan.  Cover the tube hole in the middle of the pan with a 6" piece of foil.  Put the potatoes in the pan with the 3 smashed garlic cloves, 1/2 tsp salt and a few grinds of pepper.  Toss with 1 Tbsp melted butter.  Roast for 20 minutes.  

Meanwhile, mix together the lemon zest, paprika, remaining 4 Tbsp butter, 1 tsp Herbes de Provence and minced garlic in a small bowl.  Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs.  Rub the rest all over the chicken.  Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.  

Cook until done, 50 - 55 minutes.  Transfer the chicken to a cutting board and let rest 10 minutes before carving.

Transfer the potatoes with a slotted spoon to a serving dish.  Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through.  Squeeze in the lemon juice and stir in the parsley.  Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.  

This is totally delicious.  Thanks Food Network for the good idea!

 

Oregano-Marinated Tomato Salad

I've noted before that I have an Aero Garden and gown herbs year-round indoors.  I do love fresh oregano and this recipe pairs two of my favorite ingredients to create a very tasty and colorful salad.

3 lbs mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges of halved if small

2 Tbsp olive oil

2 Tbsp oregano leaves (from about 4 sprigs)

2 tsp kosher salt

1 tsp freshly ground black pepper

 

Toss tomatoes, oil, oregano, salt and pepper in a medium bowl.  

Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

Lemon Thyme Pork with Roasted Green Beans & Garlic Herb Rice

Hello Fresh to the rescue again.  I honestly loved the time in my life that I had weekly meal boxes delivered with new recipes to try each week.  It made meal planning so much easier.  This recipe was another one of our favorites.  

12 oz fresh green beans

1 tsp dried thyme

1 1/2 lbs pork cutlets

1/4 cup chicken stock

2 lemons

1 cup Jasmine rice

4 Tbsp garlic herb butter

4 Tbsp sour cream

Adjust oven rack to top position and preheat to 450 degrees.  Wash and dry all produce.

Quarter 1 lemon.  

In a small pot, combine rice, 1 1/2 cups water, and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender, 15 - 18 minutes.  Keep covered off heat until ready to serve.  

While rice cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper.  Roast on top rack, tossing halfway through until browned and tender 10 - 12 minutes.  Cover to keep warm.  

Meanwhile, pat pork dry with paper towel.  Season all over with salt and pepper.    Heat a drizzle of oil in a large pan over medium-high heat.  Add pork and cook until browned and cooked through, 2 - 3 minutes per side.  Turn off heat and transfer to a plate.  Wipe out pan,

Melt half the garlic herb butter (you'll use the rest later) in same pan over medium-high heat.  Add thyme and cook until.  l fragrant, 30 seconds.  Stir in chicken stock and bring to a simmer.  Cook for 2 - 3 minutes, then remove pan from heat.  Stir in sour cream, 2 Tbsp butter and squeeze of lemon juice.  Season with pepper.

Fluff the rice and stir in the rest of the garlic herb butter.  Taste and season with salt and pepper.  Divide rice, pork, and green beans between plates.  Spoon sauce over pork.  Serve with remaining lemon wedges on the side.  

Best-Ever Candied Yams

 

I normally think of candied yams as a Thanksgiving dish, but it's simple enough to make on any ordinary weeknight.  They are not only delicious, they're good for you too.  You just have to make sure you have time to bake them.  

1/2 cup dark brown sugar
1/2 cup orange juice
3 Tbsp butter, plus more for pan
1 cinnamon stick

2 Tbsp bourbon

Pinch of nutmeg

Pinch of kosher salt

5 medium sweet potatoes (about 3 lbs)

Preheat oven to 400 degrees.  Butter a medium baking dish.  

In a medium saucepan over medium heat, combine sugar, orange juice, butter, cinnamon stick, bourbon, nutmeg, and salt.   Stir to combine and bring to a boil, then reduce to a simmer and cook until it has thickened slightly, almost 10 minutes.  When reduced, remove and discard cinnamon stick.  

Peel potatoes and slice into 1/2" rounds, then layer in prepared baking dish.  Pour thickened syrup over potatoes and cover dish with aluminum foil.  

Bake 30 minutes, then remove foil and bake about 50 minutes to 1 hour more, basting with sauce every 15 minutes.  

Let cool slightly before serving.  

Gouda Vibes Burgers with Tomato Onion Jam & Potato Wedges

A few years ago I had Hello Fresh meal boxes delivered weekly to my house.  These Gouda Vibes Burgers were a Hello Fresh recipe, and they quickly became a favorite of my hubby.  He was totally a burger guy.  I have to say, this one is really good. 

1 1/2 lbs Yukon Gold potatoes

1 white onion

4 Tbsp sour cream

1/4 cup chicken stock

4 slices of Gouda cheese

2 Roma tomatoes

4 Tbsp mayonnaise

2 tsp smoked paprika

1 1/4 lb ground beef

4 burger buns

Adjust your oven rack to top position and preheat oven to 425 degrees.  

Wash and dry all produce.

Cut potatoes into 1/2" thick wedges.  Halve, peel, and thinly slice the onion, Dice tomatoes

In a small bowl combine mayonnaise, sour cream and a pinch of the paprika (you'll use the rest later).  Season with salt and pepper to taste and set aside.  

Toss potatoes on a baking sheet with a large drizzle of olive oil.  Season with salt and pepper.  Roast on top rack until browned and crispy, 20 - 25 minutes.  

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat.  Add onion and cook until lightly browned, 8 - 10 minutes.  Add tomatoes, chicken stock, remaining paprika, and 2 tsp sugar.  Cook, stirring until caramelized and jammy, 2 - 3 minutes.  Season with salt and pepper to taste. Turn off heat.  Transfer to a small bowl and wipe out pan.

While the onion cooks, for the beef patties, each slightly wider than a burger bun.  Season all over with salt and pepper.  

Heat a drizzle of olive oil in pan used for jam over medium-high heat.  Add patties and cook to desired doneness, 3 - 5 minutes per side.  In the last 1 - 2 minutes of cooking, top each patty with gouda.  Cover pan to melt cheese.  

Halve the buns and toast until golden brown.  Spread bottom buns with a bit of the sauce.  Fill buns with patties and tomato onion jam and place top bun.  Serfe with potatoes on the side and remaining sauce for dipping.  

Crack Chicken

Crack chicken is super easy to make.  This is one I like to make in my slow cooker.  It's the perfect idea for sandwiches for dinner that are ready when you get home from work.  The whole family will love this one.  

2 - 3 lbs chicken breasts (3 - 4 breasts)

1/2 cup chicken broth

16 oz cream cheese cubed

2 packets dry ranch seasoning

8 oz bacon cooked crispy and crumbled

1 cup of your favorite shredded cheese

1/2 cup chopped green onions

Add Chicken broth, chicken breasts, cream cheese and ranch seasoning to your slow cooker.  

Cover slow cooker and cook on low for 6 - 8 hours.

Remove chicken and shred.

Whisk together the liquid in the bottom of the slow cooker until the cream cheese is fully incorporated.  

Return shredded chicken to slow cooker.  Add bacon, cheese, and green onions.  Stir until combined.  The sauce will thicken as it stands.  

Serve on your favorite sandwich buns.  

 

Cobb Salad

Cobb salad is a beautiful dish to take for a potluck or picnic.  It is sure to be a hit with just about everyone.  

For the Dressing
3 Tbsp olive oil

2 Tbsp red wine vinegar

1 Tbsp lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 small gallic clove, minced

1/4 tsp salt

1/4 tsp freshly ground black pepper
 

For the Salad

6 slices of bacon, cooked and crumbled

2 hard-boiled eggs

6 cups romaine lettuce, coarsely chopped

2 cups watercress, thick stems removed

2 medium tomatoes, seeded and diced (about 2 cups)

1 avocado, diced

1 cup cooked diced chicken breast

1/2 cup of your favorite shredded cheese

In a small bowl, whisk together all of the dressing ingredients and set aside.

Cook the bacon strips and set aside to cool and then crumble.

Chop the hard-boiled eggs and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing.  Put the dressed greens onto a large serving dish.  Place the tomatoes on top forming a row down the middle.  In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg and the crumbled bacon on top of the greens.  Drizzle with the remaining dressing and serve.  

Beach Boys Chicken

I have to tell on myself.  I tried this recipe the first time because I loved the name.  Who can help but smile when you think of the Beach Boys and their music.  To this day I absolutely love their music!

3/4 cup balsamic vinegar
1 tsp garlic powder
2 Tbsp honey
2 Tbsp olive oil

2 tsp Italian seasoning

kosher salt, to taste

freshly ground black pepper, to taste

4 chicken breasts, boneless and skinless

4 slices mozzarella cheese

4 slices avocado

4 slices tomato

2 Tbsp chopped parsley

Balsamic glaze, optional. for drizzling

In a small bowl, whisk together the balsamic vinegar, garlic powder, honey, oil, and Italian seasoning.

Season the marinade with salt and pepper.

Pour the marinade over the chicken and let it marinate for at least 20 minutes. 

Preheat the grill to medium-high heat.  Oil the grates.

Grill the chicken until charred and cooked through, about 8 minutes per side.

Top the chicken with the mozzarella, avocado, and tomato, and cover the grill until the cheese is melted, about 2 minutes.

Garnish the chicken with parsley and drizzle with the balsamic glaze.  

This can be done in a cast iron skillet on your stovetop as well.  Finish in a 350 degree oven.  It's delicious prepared either way.

I promise you, this will bring "good vibrations" for dinner!

Mardi Gras Slaw with Dressing

  

I love a good picnic style recipe.  This Mardi Gras slaw is just that with a little kick off flavor.  This will become a new favorite if you give it a try.

For the Dressing

1 cup mayo

1/4 cup honey

1/8 cup white vinegar

1/4 cup sugar

1 tsp dry mustard

1/2 tsp celery salt

1/2 tsp kosher salt

Mix all ingredients together and set aside in the refrigerator.

For the Slaw

2 cups chopped raw broccoli

1/2 cup shredded red cabbage

1/4 cup shredded carrots

1/4 cup roasted sunflower seeds

1/2 cup Craisins

Mardi Gras Dressing (enough to lightly coat)

Mis all ingredients together.  Stir well and refrigerate until ready to serve.  

Cilantro Lime Steak

 

I'm a fan of flank steak, but it needs to be treated extra special to make it tender and tasty.  

1 cup fresh cilantro leaves loosely packed, about 1 bunch

4 cloves garlic, peeled

2/3 cup fresh lime juice, about 5 limes

2 tsp salt

2 tsp black pepper

1 tsp sugar

1 cup olive oil

1 cup water

5 - 7 lbs flank steak

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

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

Allow meat to marinate for desired time (but not longer than overnight).

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

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

Allow steak to rest at least 5 minutes before slicing against the grain.  

Cheese and Garlic Crack Bread

 

This will quickly become a new family favorite.  Your favorite crusty, fluffy bread gets a nice little diamond shape action on top to create the cracks and then the cracks get filled with some savory garlic butter and a pinch of mozzarella cheese.  What's not to love?

For the Garlic Butter

1 stick unsalted butter, softened

2 large garlic cloves, minced

3/4 tsp salt

1 Tbsp parsley, finely chopped

For the Bread

1 crusty loaf of bread, preferably sourdough 

1 cup mozzarella cheese, shredded

Preheat your oven to 350 degrees.

In a microwave-safe bowl, combine the butter, the garlic, and the salt and melt it in the microwave for about 1 minute. 

Stir the parley into the butter mixture

Use a sharp knife to cut diagonally, going both ways, on top of the bread to create diamond shapes.  Be sure not to cut all the way through the bread.

Use your fingers or a knife to pry open each crack of the bread and drizzle each crack with about 1 tsp of the butter mixture and a pinch of the cheese.

Top the bread with the remaining butter mixture.  

Wrap the bread with foil and bake until the cheese has mostly melted, about 20 minutes.

Unwrap the bread and bake until the bread is crusty, about 5 - 10 minutes.

Serve immediately.  

Old-Fashioned Chicken Salad

This old-fashioned recipe harkens back to our great-grandmother's day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice.  

4 cups chopped cooked chicken

2 hard cooked eggs, peeled and chopped

1 cup chopped celery

1/4 cup chopped onion

2 Tbsp fresh lemon juice

3/4 tsp table salt

1/2 tsp celery salt

1/8 tsp freshly ground black pepper

Dash of ground red pepper

3/4 cup mayonnaise

1/2 tsp paprika

Fresh parsley for garnish

Gently toss together first 9 ingredients in a bowl. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours.  

Stir in remaining 1/4 cup mayonnaise.  Spoon chicken salad into a serving dish.  Sprinkle with paprika. 

Serve with croissants or split rolls.

 

Bacon Wrapped Asparagus

I was never a fan of asparagus until I tried it prepared with bacon.  I absolutely love it prepared this way!  Crispy bacon and a little balsamic vinegar make this a simple side dish that's ready in just 20 minutes.  

1 lb asparagus, trimmed

6 slices of bacon

1 Tbsp olive oil

2 Tbsp balsamic vinegar

1/2 tsp salt

1/4 tsp pepper

Preheat your oven to 425 degrees.  Line a baking sheet with parchment paper.  

Wrap 3 - 6 stalks (depending upon stock thickness) with one slice of bacon to make a bundle.  

Place bundles on a parchment paper lined baking sheet.   Brush with olive oil and sprinkle with salt and pepper.  Place in the oven and bake for 15 minutes.  Then broil them for an additional 2 - 3 minutes for a nice crisp on top of the bacon.  

Brush the balsamic vinegar on top of the baked asparagus bundles.  

Serve.  

 

Crunchy Nacho Taco Salad

I love a good taco salad and this one knocks it out of the park!  Using Nacho Cheese Doritos is the perfect touch.

1 lb ground beef

1 packet of taco seasoning

3 - 4 Romaine lettuce hearts, rinsed and chopped

1 cup of black beans, drained -- I like Bush's Taco Fiesta beans

1 large tomato, seeded and chopped

1/2 cup shredded Nacho Taco cheese

1 1/2 cups Nacho Cheese Doritos, broken into bite-sized pieces

1 cup of your favorite dressing

Guacamole and sour cream for topping

In a large skillet over medium-high heat, brown and crumble the ground beef until no pink remains, about 6 -b 8 minutes.  Drain the grease from the skillet.

Add the taco seasoning to the beef according to the package directions.  Stir until the mixture comes to a boil.  

Reduce the heat to low and add the black beans.  Simmer for 10 minutes.

Transfer the skillet from the heat and let the meat and beans cool slightly.

In a large salad bowl, add the chopped lettuce, tomato and cheese.

Add the slightly cooled ground beef and beans, tossing everything together.

Add the Doritos and the dressing, tossing everything to coat.  

Serve & Enjoy!!

Roasted Carrots - Another Easy Side

This recipe was always a family favorite when my kids were still at home.  Just roasted carrots, garlic, and butter make this easy and delicious.

1 lb whole carrots, peeled and cut into strips
1 stick butter
3 cloves of garlic, peeled and minced

2 Tbsp fresh parsley, chopped
Salt to taste

Preheat your oven to 425 degrees.

Rinse carrots well and remove ends.  Peel and slice into 1/4" strips.

Spread over baking sheet in a single layer and drizzle with melted butter and salt to your liking.  Toss to coat.  

Sprinkle minced garlic evenly over the carrots.  

Bake on middle rack of oven for approximately 30 minutes until they are tender to your liking.  

Top with chopped parsley.  Serve and enjoy!

Broccolini with Citrus Butter

 

I discovered broccolini several years ago when my local grocery store was out of broccoli and it quickly became a family favorite and an easy side.  

Preheat your oven to 400 degrees.

Toss 2 bunches of broccolini with olive oil, salt and pepper.  

Bake until tender crisp, about 10 minutes.

Simmer 1/4 cup of orange juice and 1 Tbsp lime juice until reduced by half, 2 - 3 minutes.

Gradually whisk in 4 Tbsp cubed cold butter and season with salt.  

Spoon over the broccolini.  Top with chopped chives.

Mexican Street Corn Loaded Tots

I'm going to be honest.  I wasn't sure I'd like these tots.  This is an interesting combination of flavors.  It's unique and delicious!

For the Pickled Red Onion

1 cup apple cider vinegar

2 Tbsp sugar

Kosher salt

1 large red onion, sliced thinly

For the Tots

1 28 oz bag of frozen tater tots

Kosher salt and freshly ground pepper

1 1/2 cups frozen corn kernels

8 oz mozzarella cheese, shredded

6 oz queso fresco, crumbled

1/2 cup fresh cilantro, roughly chopped

1 bunch scallions, sliced

For the Chili-Lime Cream

1/2 cup sour cream

1/2 cup mayonnaise

1 tsp chili powder, plus more to taste

Kosher salt

Zest of 1 lime

Make the pickled red onions.  Heat the vinegar, sugar, 1 Tbsp salt and 1 cup water in a small saucepan, stirring to dissolve.  Pour over the red onion in a small jar.  Let cool completely, then refrigerate. 

Preheat the oven to 450 degrees.  Spread out the tater tots on a rimmed baking sheet, then sprinkle lightly with salt and pepper.  Bake until golden and crispy, 25 - 30 minutes.  

Meanwhile, make the chili-lime cream.  Combine the sour cream, mayonnaise, chili powder, 1/2 tsp salt and the lime zest in a small bowl and stir well.  

Make the loaded tots.  Remove the tots from the oven, then add the corn and bake 6 more minutes.  Remove again and sprinkle all of the mozzarella and half of the queso fresco on top to cover.  Bake until melty, 3 - 5 minutes.

Remove from the oven, sprinkle with the remaining queso fresco and add big dollops of the chili-lime cream.  Garnish with the cilantro, scallions and pickled red onions.  Sprinkle with chili powder and salt.  Serve with lime wedges.  

Let me know what you think of this one.  

Chicken Breasts with Wild Mushroom Stuffing

 

 I'm always looking for new and exciting dinner ideas.  This recipe combines some of my favorite ingredients to make a comfy, yet impressive dinner. 

2 Tbsp chopped fresh parsley

4 oz thinly sliced pancetta, chopped

1 medium white onion, finely chopped

1/4 lb  Baby Bella mushrooms, stemmed and chopped

3/4 cup shredded asiago cheese

2 boneless, skinless chicken breasts

4 Tbsp olive oil (divided)

Salt and pepper to taste

Preheat your oven to 350 degrees.

Heat a large oven-proof skillet over medium-high heat.  Add pancetta, onion and mushrooms; cook, stirring occasionally until liquid evaporates, about 8 minutes.  Transfer to a bowl and cool.  Stir in cheese.

To make pockets, insert tip of sharp knife into thicker side of each breast, about 1/2 inch from one end.  Dreate pocket by slicing to within about 1/4 inch of the other side.

Stuff each breast with 1/2 of the mushroom mixture, distributing it evenly throughout the pocket.  Gently press to close pocket.

Wipe out the inside of the skillet with paper towel.  Heat 1 Tbsp olive oil over medium-high heat.  Add chicken; cook until golden brown, about 3 minutes per side, adding remaining oil as needed.  Bake in the 350-degree oven until chicken is cooked through, about 15 - 18 minutes.  

This takes chicken dinner to a whole new level!

 

Beer Brisket

This brisket is perfectly seasoned.  Its hearty, tangy and perfectly tender.  Trust me, you won't find yourself with leftovers when this dinner is done.

1 (2 1/2 - 3 lb) beef brisket

1 tsp celery salt

1/2 tsp black pepper

1/2 tsp kosher salt

1/4 tsp thyme

1 Tbsp brown sugar

1 white onion, thinly sliced

1 can of your favorite beer

1 Tbsp Worcestershire sauce

Preheat your oven to 300 degrees.

In a small bowl, combine the herbs, spices and brown sugar.  Stir to combine.  

Place the brisket in a large baking dish and rub it with the spice mixture.

Toop the seasoned brisket with the onion slices.

In a medium bowl, mix the beer and the Worcestershire sauce.  Pour the beer mixture into the baking dish.  

Cover the baking dish tightly with foil and bake the brisket until the internal temperature reads 195 degrees, about 4 hours.  

Transfer the cooked brisket from the oven and let rest for about 10 minutes.  

Slice and serve.

 

Onion Potato Gratin

Need a hearty side for a winter's night dinner?  This is it!
I'm a fan of both potatoes and onions.  This gives you both with the addition of herbs and cheese.  It's absolutely perfect.  

1 1/2 lbs Yukon Gold potatoes, peeled, cut into 1/4" slices

1 large white onion, thinly sliced

2 Tbsp butter

Salt

2 tsp Herbs De Provence or dried Thyme

1/2 tsp white pepper

1/2 tsp nutmeg

1 cup shredded Mozzarella

8 Tbsp grated Parmesan cheese

2/3 cup half-and-half

Preheat your oven to 400 degrees.

Boil the potato slices for 4 minutes in salted water.  Drain and set aside.  

Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes.   Sprinkle them with salt and the Herbs De Provence or thyme.  Turn off the heat and set aside.

Spread half of the sliced potatoes over the bottom of an 11 x 17" baking dish.  Sprinkle with salt and white pepper.  Sprinkle with about 1/3 of the Mozzarella cheese and Parmesan.  

Top with the onions, the nutmeg and another 1//3 of the cheeses.  

Layer the remaining sliced potatoes on top of the cheeses.  

Pour the half-and-half over everything.

Bake uncovered until cream thickens and everything is nicely browned, about 25 - 30 minutes.

It's absolutely delicious!

Chile Spice Rub

 

I'm a Food Network junkie and Bobby Flay is one of my favorite chefs.  This Chile Spice rub is a recipe he shared on BBQ Brawl and it's fantastic!  It tastes great on just about any protein, but I think my favorite is a Rib-eye.  Give it a try.

1/4 cup ancho chile powder

1 1/2 Tbsp sweet paprika

2 tsp dried oregano

2 tsp ground coriander

2 tsp dry mustard

2 tsp kosher salt

1 tsp freshly ground pepper

1 tsp ground cumin

Combine in a small sealable container and mix well.  

Dr. Pepper Carnitas

My family was always huge fans of good Mexican dishes for dinner.  Put your slow cooker to work before leaving for work and a delicious fresh dinner will come together nicely when you get home.

1 1/2 tsp garlic salt
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp black pepper
2 1/2 lbs boneless pork roast, rinsed and patted dry

4 Tbsp vegetable oil, divided

1 1/2 cups Dr. Pepper

1 lime, juiced (about 2 Tbsp)

1 orange, juiced (about 1/2 cup

Cherry tomatoes, cilantro, shredded cabbage, cotija cheese, sour cream and tortillas for serving.

In a small bowl, stir together garlic salt, cumin, chili powder, onion powder, oregano and pepper.  Rub all over the pork.

In a large skillet, heat 2 Tbsp of the oil over medium-high heat.  Sear pork until browned, 2 - 3 minutes per side.  Transfer port to a cutting board.

In a large 6-quart slow cooker, add Dr. Pepper, lime juice, orange juice and any remaining juices from the skillet.  Add pork and turn gently to coat.  Cook until very tender, 3 - 4 hours on High or 6 - 8 hours on Low.  Transfer to a cutting board, reserving liquid in slow cooker, and shred with forks.  

In a large skillet over medium-high heat remaining oil.  Working in batches as needed, sear pork until edges are crisp and lightly browned, about 3 - 5 minutes.  

Return all pork to the skillet and add 1 1/2 cups of the cooking liquid from the slow cooker.  Increase heat to high; cook stirring occasionally, until liquid is thick and syrupy, 5 - 8 minutes.  Remove from heat and serve immediately with tortillas and desired toppings.

I like to bake or fry my tortillas to warm and crisp them.  I leave all toppings in small serving dishes and let everyone create their own masterpiece.  Enjoy!

 

Homemade Waffles

 

No waffle mix . . . no problem.  With a few simple ingredients that I'm sure you have in your pantry, you can whip up waffles in minutes.  

1 cup flour

2 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

1 egg

2/3 cup milk

1/4 cup butter, melted

1/4 cup nonfat plain Greek yogurt

1/2 tsp vanilla extract

In a medium bowl, whisk together flour, baking powder and salt.  

In a large bowl, whisk together remaining ingredients.

Stir dry ingredients into wet ingredients until just combined.  Do not overmix.

Cook in a waffle iron according to manufacturer instructions.  

Serve immediately with desired toppings, such a syrup, powdered sugar or fruit.  

French Onion Pot Roast

This is a fantastic choice when you have a crowd coming for dinner and the weather outside is frosty.  It warms up the house while it bakes and is so comforting.  This, my friends, is total comfort food.

3 - 4 lb pound chuck roast

2 Tbsp olive oil

1 tsp kosher salt

1/2 tsp coarse ground black pepper

4 onions, halved and thinly sliced

4 cups beef broth

2 Tbsp Worcestershire sauce

6 springs fresh thyme

1 French baguette, cut into 1/2" slices

1 cup shredded mozzarella cheese

Preheat your oven to 325 degrees.  

Season the roast with the kosher salt and pepper.  Set aside.

Add the olive oil to a Dutch oven or large pot and heat.  When it ripples and is hot add in the roast and brown it deeply, for 4 - 5 minutes on each side.  

Add onions, beef broth, Worcestershire sauce, and thyme sprigs.  Cook in the oven, covered, for 3 - 3 1/2 hours.

Remove from the oven and remove thyme sprigs.

Turn oven to broil.

Shred the beef in very large chunks.  

Top with sliced baguettes and mozzarella cheese.

Place the pot into the oven, uncovered, and broil until the cheese begins to bubble and brown, about 1 - 2 minutes.  Watch closely for burning.

Serve immediately.  

This is like an all-in-one dinner with tender beef cooked in a rich onion soup broth.  Complete with cheese and toasted baguettes.  

Caesar Salad Bites

If you're looking for a salad that's not only delicious but looks stunning too . . . this is perfect.  Homemade croutons and fresh ingredients make this a great dinner salad for any occasion.  

For the Croutons

1 1/2 Tbsp olive oi, plus more for drizzling

1 garlic clove, minced

2 thick slices hearty bread, cut into 1" cubes

1/4 cup grated parmesan cheese

Kosher salt and freshly ground pepper

Preheat your oven to 375 degrees.  Combine the olive oil and garlic in a medium bowl and whisk 10 seconds.  Add the bread cubes and toss to coat.  Add the parmesan, season with salt and pepper and toss again.  Transfer to a small baking sheet, drizzle with a little more olive oil and bake until golden and crisp, about 15 minutes.  

For the Salad

1 heart romaine lettuce

1 cup cherry or grape tomatoes, halved

Shredded parmesan cheese, for garnish

Kosher salt and freshly ground pepper

Tear off the leaves from the romaine heart and arrange on a platter.  Place a few croutons and tomato halves inside each leaf.  Drizzle each leaf with about 1 Tbsp of your favorite Caesar salad dressing.  Sprinkle with the shredded parmesan, salt and pepper.

Serve and enjoy!

Food Network's Potato Salad - Every Which Way

 

Food Network is my go-to when I want to find new ways to use ingredients that I have on hand.  A while back they a feature article with a number of various new versions of potato salad to try.  These are a couple that I decided to try . . . and let's just say, I wasn't disappointed.  

Bacon-Ranch Potato Salad

Cook 2 lbs quartered small red potatoes in salted simmering water until just tender about 10 minutes, Drain.

Mix 2/3 cup mayonnaise, 1/4 cup buttermilk and 2 Tbsp cider vinegar in a large bowl.  Add 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 tsp sugar and salt and pepper to taste.  

Add the potatoes and toss, then cover and chill.  Add 6 slices crumbled cooked bacon and toss again before serving.  

Red, White and Blue Potato Salad

Cook 2 1/2 lbs chopped mixed red, white and blue potatoes in salted simmering water with 2 Tbsp white wine vinegar and 2 garlic cloves until the potatoes are tender, about 15 minutes.  Drain and cool slightly (discard the garlic).

Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup chopped parsley and 2 Tbsp chopped scallions.  Drizzle with 1/4 cup olive oil and 2 more Tbsp white wine vinegar.  Season with salt and pepper and toss.

Sticky Apricot Chicken Thighs

 

This is a perfect comfort food dinner.  Even the kids will love this.  Best part . . . cleanup is a breeze!

6 bone-in skin-on chicken thighs

8 carrots, peeled, cut in half then lengthwise into quarters

1 red onion, thinly sliced 

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 Tbsp olive oil

1/3 cup apricot jam

2 cloves of garlic, minced

1 1/2 tsp balsamic vinegar

1/4 tsp red pepper flakes

Preheat your oven to 400 degrees.  Season the chicken thighs with 1/2 tsp kosher salt and black pepper.  Set aside.

Stir together apricot jam, garlic, balsamic vinegar, pepper flakes and 1 Tbsp water in a small bowl.  Set aside.

Heat a large cast iron skillet over medium high heat.  Add 2 Tbsp olive oil.  Sear the chicken thighs, skin side down until skin is crispy and brown, about five minutes.  Remove from the pan.

Place the carrots and red onion into the pan and toss with 1 Tbsp of olive oil and 1/2 tsp kosher salt.  Spread evenly across the bottom of the skillet.

Coat the chicken thighs with half the glaze and arrange, skin-side up amongst the vegetables.  

Bake for 15 minutes, then spread the remaining glaze on top of the chicken.  Bake until the chicken is tender and the carrots are just tender, about 20 minutes. 

Maple-and-Rosemary-Glazed Pork Cutlets

 For several years I subscribed to Hello Fresh.  They provided quality ingredients and had some really good recipes.  This was one of my favorites.  

2 pork cutlets

2 scallions

1/2 tsp dried rosemary

1 apple

1/2 cup couscous

5 tsp white wine vinegar

2 Tbsp maple syrup

1/4 cup chicken stock

2 Tbsp mayonnaise

2 oz Spring mix lettuce

Wash and dry all produce.  Trim and thinly slice the scallions, separating whites from greens.  Halve, core, and dice apple.  

Heat 1 Tbsp olive oil in a small pot over medium high heat.  Add scallion whites and 1/4 tsp dried rosemary.  Cook until fragrant, about 30 seconds.  Pour in 3/4 cup water.  Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper.  Turn off heat, cover and let stand until tender, about 10 minutes.

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper.  Melt 1 Tbsp butter in a large pan over high heat.  Add pork and cook until browned and cooked through, 2 - 3 minutes per side.  Turn off heat, transfer to a plate.

Add the remaining 1/4 tsp dried rosemary, 1 Tbsp vinegar, maple syrup and chicken stock to the same pan.  Simmer on medium heat until thickened, about 1 minute.  Stir in 1 Tbsp butter, then season with salt and pepper.  Return pork to the pan, turning to coat in the glaze.  Turn off heat.    

In a medium bowl, whisk together mayonnaise and remaining vinegar.  Add lettuce and apple.  Toss to combine.  Season with salt and pepper.  

Fluff couscous with a fork and divide between two plates.  Top with pork.  Drizzle with any remaining glaze from pan.  Garnish with scallion greens.  Serve with salad on the side.  

Eggnog Overnight French Toast

 

I've been a fan of overnight French toast for years, but this one adds a twist.  It uses challah bread and eggnog.  Challah is a Jewish bread normally served on ceremonial occasions.  If you can't find it, choose your favorite bread.  Eggnog, at least in my area, isn't readily available other than at Thanksgiving and Christmas. 

8 large eggs
2 cups half-and-half

1 cup eggnog

2 Tbsp granulated sugar

5 Tbsp brown sugar (divided)

1 tsp vanilla

1 1/2 tsp nutmeg

1/2 tsp ground cinnamon

1/4 tsp salt

1 loaf challah bread sliced 1/2" thick

Confectioners' sugar, for dusting

Maple syrup for serving

Whisk the eggs in a large bowl.  Whisk in the half-and-half, eggnog, granulated sugar 2 Tbsp brown sugar, vanilla, 1 tsp nutmeg, the cinnamon and salt.  

Arrange the challah slices in 2 lengthwise rows in a 9 x 13" baking dish, shingling the slices.  Pour the egg mixture all over the challah and gently press down.  Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.  Combine the 3 Tbsp brown sugar and remaining 1/2 tsp nutmeg in a small bowl.  Uncover the challah and sprinkle the sugar mixture over.  Bake until browned and puffed, 35 - 40 minutes.  Let sit 10 minutes.  Dust with confectioners' sugar.  Serve with maple syrup.