Chicken with Smashed Potatoes, Potpie Style

Instead of a piecrust, a creamy chicken and vegetable mixture is spooned over potatoes coarsely mashed with their skins on for a hearty meal.  This is comfort food at its best.

1 1/2 lbs baby red potatoes, each cut in half

1 Tbsp vegetable oil

4 boneless, skinless chicken breast halves

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 cups matchstick carrot strips

1 cup chicken broth

1/4 cup heavy cream

1/2 tsp dried tarragon

1 cup frozen peas, thawed

1 Tbsp butter

In a Dutch oven, combine potatoes and enough salted water to cover; heat to boiling over high heat.  Reduce heat to low; cover and simmer until potatoes are fork-tender, about 12 minutes. 

While potatoes are cooking, in a nonstick 12" skillet, heat oil over medium heat until hot.  Add chicken and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 6 minutes.  Turn chicken; cover and cook until it loses its pink color throughout, 8 minutes longer.  Transfer chicken to a plate; keep warm.

To the same skillet, add carrots, broth, cream, and tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes.  Remove skillet from heat and stir in peas.  

Coarsely mash potatoes with butter and remaining 1/4 tsp salt and 1/8 tsp pepper.  Spoon potatoes onto platter; topo with chicken and vegetable mixture.

Serve with a nice dinner salad for a complete meal.

Crunchy Summer Salsa

Looking for a way to freshen up your salsa experience?  This recipe will do just that.  Serve it with a substantial tortilla chip because it's chunky, as well as crunchy.  

1 cup diced fresh peaches

1/2 cup diced cucumber

1/2 thinly sliced red onion

1 garlic clove, minced

1 tsp red pepper flakes

3 Tbsp chopped fresh cilantro

2 Tbsp fresh lime juice

1/2 tsp kosher salt

Stir all ingredients together in a small bowl.  Season to taste with additional lime juice, salt,  and red pepper flakes.  

Summer Corn Salad

Too hot to turn on the oven?  Don't want to heat up the house? This perfectly quick and easy to make salad is perfect for those days/nights.  It's cool and refreshing and the perfect blend of fresh vegetables and zesty Italian dressing.  

2 ears corn on the cob, boiled and cut from the cob
2 medium diced fresh tomatoes
2 small garden cucumbers, sliced
1 red onion, thinly sliced
1 avocado, diced

1/2 tsp red pepper flakes
1 cup zesty Italian salad dressing
 

Combine all ingredients in a large bowl.  Stir well to combine.  Cover and refrigerate for several hours.  

Can be made up to 2 days ahead of time.  This is delicious and the perfect side for a barbecue.  

Shrimp with Asian Barbecue Sauce

Hoisin sauce on its own makes for a tasty basting sauce, but this recipe enhances the flavor with the addition of five-spice powder.  It's a seasoning used extensively in Chinese cooking -- a blend of equal parts cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.  It's available in most supermarkets.

8 - 10" wooden or metal skewers
1/2 cup hoisin sauce
3 Tbsp ketchup
1/2 tsp ground ginger
1/4 tsp Chinese five-spice powder
2 Tbsp rice vinegar
2 Tbsp water
1 1/4 lb large shrimp, shelled and deveined
Romaine lettuce leaves

If using wood skewers, soak them in water for 20 minutes.  Meanwhile, in small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 Tbsp vinegar to make Asian Barbecue Sauce.  Remove 1/4 cup barbecue sauce to a small bowl; stir in water and remaining 1 Tbsp vinegar and reserve to use as dipping sauce.

Thread shrimp tightly on skewers.  Brush shrimp with some barbecue sauce from the bowl.  

Lightly grease a grill pan.  Heat the grill pan over medium-high heat.  Place the shrimp on the hot grill pan and cook 2 minutes.  Brush with some barbecue sauce; turn and brush with remaining sauce and grill until shrimp turn opaque throughout, 1 - 2 minutes longer.

Arrange romaine on platter.  Serve shrimp on skewers over romaine with reserved dipping sauce.  

So good!

 

Fried Chicken and Honey Carolina Gold BBQ Sauce

This is another Home Chef favorite.  The fried chicken is paired with cordon bleu potatoes and green beans.  It's hearty and delicious and comes together quickly.  

13 oz boneless, skinless chicken breasts

2 Tbsp crumbled bacon

2 Tbsp flour

2 Tbsp honey

1/4 cup gold BBQ sauce

1/2 cup panko breadcrumbs

1/4 cup of your favorite shredded cheese

6 oz green beans, trimmed

2 russet potatoes

Preheat your oven to 425 degrees.  

Prepare a baking sheet with foil and generously coat with cooking spray.

Make the Cordon Bleu Potatoes

Halve potatoes.  Cut halves into 1/2" moons

Place potato slices on prepared baking sheet and toss with 2 tsp olive oil and 1/4 tsp salt.  Massage oil and salt into potatoes.

Spread into a single layer and roast in hot oven until browned and tender, 25 - 30 minutes, flipping once halfway through.

Carefully push potatoes together and top with cheese and bacon.  Baking sheet will be hot.  

Roast again until cheese melts and bacon is crispy, 3 - 5 minutes.

While potatoes roast, make BBQ sauce.

Make the BBQ Sauce

Combine BBQ sauce, half the honey, and a pinch of pepper in a mixing bowl.  Taste and add remaining honey, if desired.  Set aside.

Prepare the Chicken

Pat chicken breasts dry.

Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1/2" thickness.

Combine 2 Tbsp water and flour in another mixing bowl until no lumps remain.  Place panko on a plate.  

Add pounded chicken to water-flour mixture and coat completely.  Transfer to plate with panko and flip until coated, pressing gently to adhere.

Place coated chicken on a plate.  Repeat with second piece.

Fry the Chicken

Line a plate with a paper towel. 

Place a large non-stick pan over medium-high heat and add vegetable oil.  Let heat for 5 minutes.  

Lay chicken breasts away from you in hot oil and flip every 4 - 5 minutes until golden brown and chicken is done, about 12 - 15 minutes.

Transfer chicken to towel-lined plate.  

While chicken cooks, cook green beans.

Cook Green Beans and Finish Dish

Place another large non-stick pan over medium-high heat and add 2 tsp olive oil.  Add green beans to hot pan and stir occasionally until lightly browned, 4 - 5 minutes.  

Stir in 1/4 cup of water, 1/2 tsp salt, and a pinch of pepper.  Cover and cook until green beans are tender, 4 - 5 minutes.

Remove from burner.

Plate dish as pictured, topping chicken with sauce.  

Enjoy!

Soba Noodles with Shrimp and Snow Peas

I've said multiple times that I'm trying to learn Asian style cooking.  This is one of the first recipes I tried.  It's simple and surprisingly, really good.  It's also perfect if you need dinner in a hurry.

1/4 cup creamy peanut butter

2 Tbsp soy sauce

1 Tbsp white vinegar

1 tsp Asian sesame oil

1 Tbsp chili sauce

1 tsp salt

8 oz soba noodles

10 oz shredded or matchstick carrots

1 lb large shrimp, shelled and deveined

4 oz snow peas, strings removed

1/2 cup loosely packed fresh cilantro leaves, chopped

In a small bowl, put peanut butter, soy sauce, vinegar, sesame oil and chili sauce.  Stir and set aside.  

Heat covered 5 - 6-quart saucepot of salted water to boiling over high heat.  Add noodles and cook 4 minutes.  Add carrots and cook 1 minute.  Add shrimp and snow peas and cook 2 minutes more.  Reserve 1/2 cup noodle cooking water.  Drain noodles, shrimp, and vegetables in large colander.  Transfer noodle mixture to a large bowl.  

With a wire whisk, beat peanut butter mixture until well blended.  Add peanut sauce and chopped cilantro to noodle mixture in bowl and toss until evenly coated.  

To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.

 

Grilled Pork Chop with Whole Grain Dijon Sauce

This is a Home Chef recipe that I 100% loved!

3 Thyme sprigs

12 oz red potatoes

8 oz green beans

1/2 fl oz apple cider vinegar 

1 Tbsp grained Dijon mustard

2 Tbsp brown sugar

12 oz boneless pork chops

Thoroughly rinse and pat dry all produce

Preheat your oven to 425 degrees

Prepare a baking sheet with foil and cooking spray

Quarter the potatoes

Reserve thyme sprigs whole.  Stem the remaining.

Pat pork chops dry, and season both sides with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.

Place potatoes on prepared baking sheet and toss with 1 tsp olive oil, whole thyme sprigs, 1/4 tsp salt and a pinch of pepper.  

Spread into a single layer and roast in hot oven until potatoes are fork tender, 18 - 22 minutes.  

Discard the thyme sprigs from cooked potatoes.

While potatoes roast, make sauce.

Combine vinegar, mustard, brown sugar, thyme leaves, 1/4 tsp salt, and a pinch of pepper in a mixing bowl. 

Slowly stir or whisk in 1 Tbsp olive oil.  Set aside.

Heat a grill pan to medium heat.  

Add pork chops to hot grill.  Cook until pork chops are done, about 5 - 6 minutes per side.

Remove pork chops from grill pan and spoon 1 Tbsp of the sauce over each pork chop.  Reserve the remaining sauce for garnish.  Tent the chops with foil and let rest for five minutes.

While the chops rest, grill the green beans.  

Combine the green beans, 1 tsp olive oil, 1/4 tsp salt, and a pinch of pepper in another mixing bowl.  

Place green beans on hit grill pan and flip occasionally until lightly charred, 4 - 5 minutes.  

Remove from the heat.

Plate as shown above and drizzle with remaining sauce.

Enjoy!

 

Fully Loaded Pork Taquitos

I grew up eating good ole farm country recipes.  There were no Mexican, Chinese, or other ethnic dinners served in my childhood home.  I've tried hard to expand my food horizons to include other ethnic culinary options.  This has become one of my favorite go-to recipes.

2 white onions
20 oz ground pork
2 Tbsp Southwest spice blend
3 Tbsp tomato paste
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp brown sugar
1 Tbsp white vinegar or apple cider vinegar
2 Tbsp olive oil
1/4 tsp salt
12 flour tortillas
1 cup Mexican cheese blend
1 lime

2 Roma tomatoes
8 Tbsp sour cream
8 Tbsp Guacamole

Adjust your oven rack to the middle position and preheat to 425 degrees.  Line a baking sheet with foil and lightly spray with nonstick cooking spray.  

Wash and dry all produce.  

Halve, peel, and thinly slice onion.  Mince a few slices until you have 2 Tbsp.

Heat a large drizzle of olive oil in a large pan over medium-high heat.  Add sliced onion and cook for 3 minutes.  Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4 - 6 minutes. 

Stir in the tomato paste, paprika, cumin, garlic powder, brown sugar, vinegar and 1/2 cup water.  Simmer until thickened, 2 - 3 minutes.  Turn off heat.

Meanwhil drizzle tortillas with 2 Tbsp olive oil.  brush or rub to completely coat.

Place tortillas on a clean work surface.  Once pork filling is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 Tbsp Mexican cheese.  Roll up tortillas, starting with the filled sides, to create taquitos.  Place seam sides down on prepared sheet pan.  Make sure the taquitos are snug on the sheet pan - this will prevent them from unrolling.

Bake on middle rack until golden brown and crispy, 8 - 12 minutes.  

While taquitos bake, finely dice tomato.  Zest and quarter the lime.

In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice.  Season with salt. 

In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice.  Season with salt and pepper.

Divide taquitos between plates.  Top with pico de gallo and creamy guacamole.  Serve with hot sauce, if desired. 

Shrimp and Tomato Summer Salad

The weather is heating up and it's around this time that I start eating lots more salad.  This one features lots of my favorite ingredients. 

2 Tbsp olive oil
2 Tbsp red wine vinegar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 cup loosely packed fresh parsley leaves, chopped

1 cup baby spinach
1 lb cooked shelled and deveined large shrimp
2 1/2 lbs ripe tomatoes, cut into 1" pieces
4 small cucumbers, cut lengthwise into quarters and then crosswise into 1" pieces
1 small red onion, cut into thin slices
2 avocados, peeled and cut into 1" pieces
2 oz of your favorite cheese

In a serving bowl, with wire whisk, mix oil, vinegar, salt, and pepper until blended; stir in parsley and spinach.  Add shrimp, tomatoes, cucumber, onion and avocado to dressing in bowl; stir to combine.  Sprinkle salad with cheese and serve at room temperature or cover and refrigerate to serve later.  

Pork Chops with Plum Glaze

This is a dinner idea that I don't think I would ever have imagined.  Cooking with plums is just not something I usually do.  Let me tell you, I was pleasantly surprised.  This is really good.  

4 boneless pork chops
1 tsp salt
1/4 tsp coarsely ground black pepper
1/2 cup plum jam or preserves
1 Tbsp brown sugar
1 Tbsp fresh lemon juice
1/2 tsp cinnamon or Chinese five-spice powder
2 garlic cloves, minced
4 large plums, each cut in half and pitted 

Season your pork chops with salt and pepper on both sides.  

In a small bowl, mix jam, brown sugar, lemon juice, cinnamon, and garlic.  Brush one side of each pork chop and cut side of each plum half with plum glaze.  

Preheat a ridged grill pan over medium heat with 1 Tbsp olive oil until very hot.  lace the pork chops and plums, glaze side down.  Cover and cook 3 minutes.  Brush chops and plums with remaining glaze; turn chops and plums and grill until chops are browned on both sides and just lose their pink color throughout and plums are tender, about 3 minutes longer. 

Serve with buttered herbed rice and your favorite green vegetable.

Wild Rice and Mushroom Stuffing

This recipe makes an elegant alternative to ordinary bread stuffing.  It's rich flavored with two kinds of mushrooms and vegetables.  

1 cup wild rice, rinsed
3 3/4 cups water
1 cup dried cranberries 
4 Tbsp butter
3 medium carrots, peeled and cut int 1/4" pieces

2 stalks celery, cut into 1/4" pieces

1 medium onion, cut into 1/4" pieces

1 tsp salt

1/2 tsp dried thyme

1/4 tsp coarsely ground black pepper

8 oz shitake mushrooms, stems discarded, caps sliced

10 oz white mushrooms, trimmed and sliced

2 cups long-grain brown rice

14 oz chicken broth

In a 2-quart saucepan, heat wild rice and 2 cups water to boiling over high heat.  Reduce heat to low; cover and simmer until wild rice is tender, 35 - 40 minutes.  Stir in cranberries; heat 1 minute.  Drain, if necessary.  

Meanwhile, in a nonstick Dutch oven, melt 2 Tbsp butter over medium heat.  Add carrots, celery and onion.  Cook until tender and golden, 12 - 15 minutes.  Stir in salt, thyme, and pepper and cook 1 minute; transfer to a medium bowl.  

In the same Dutch oven, melt remaining 2 Tbsp butter over medium heat.  Add shitake and white mushrooms, and cook until tender and golden and liquid evaporates, about 12 minutes.  Transfer to the bowl with the vegetables.  

Preheat your oven to 325 degrees.

In the same Dutch oven, heat brown rice, broth, and remaining 1 3/4 cups water to boiling over high heat.  Reduce heat to low; cover and simmer until tender 18 - 20 minutes.  Stir wild-rice and vegetable mixtures into rice.  

Spoon stuffing into a 13" x 9" glass baking dish or shallow casserole dish.  Cover with foil and bake until heated through, about 20 minutes.  

Dad's Famous Ribs

 

Who doesn't love ribs?  I know I do.  These delicious ribs are just what you're needing for dinner this week.  The raspberry jam-infused sauce is what make them so sweet, tangy and delectable.  

1/2 cup soy sauce

1 Tbsp chopped fresh garlic

1/2 tsp black pepper

3 - 3 1/2 lbs baby back pork ribs

1 cup raspberry jam

1/2 cup sweet chili sauce

In a large sealable bag, prepare the marinade.  Add soy sauce, garlic, and pepper.  Then add the ribs, seal the bag, and toss to coat.  Allow the ribs to marinate in the refrigerator for at least an hour.  

When you are ready to cook, preheat the oven to 400 degrees.  Remove the ribs from the marinade and place them on a rimmed baking sheet.  

Bake for 60 minutes or until tender. 

While the ribs are cooking, prepare the sauce.  Combine the raspberry jam and chili sauce in a medium bowl.  When the ribs are cooked, brush the sauce on both sides and allow them to cook for an additional 10 minutes.  

Serve these with remaining sauce on the side.

Red Wine Braised Short Ribs

This recipe is a pleaser.  It will leave your family happy and full.  The ribs are flavorful and they're so tender the meat will just fall off the bone.  

2 Tbsp olive oil

3 - 4 lbs bone-in short ribs (8b- 10 pieces)

Salt and pepper to taste

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

3 cloves garlic, smashed

2 Tbsp tomato paste

2 cups dry red wine

3 cups beef broth

2 bay leaves

1 sprig thyme

1 sprig oregano

Preheat the oven to 350 degrees.  Rinse and pat dry the bone-in short ribs and generously season them with salt and pepper.  

Heat the olive oil in a 6-quart Dutch oven over medium-high heat.  Brown the ribs in two batches for 5 - 6 minutes on each side, then transfer to plate and set aside.  

Add the diced onion and cook for 8 - 10 minutes, or until translucent and softened.  Then add the diced celery and the diced carrots and cook for 3 - 5 minutes more.  Add the garlic and the tomato paste, then cook for a few more minutes.  

Stir in 2 cups of wine, bring to a boil.  Lower the heat to medium and simmer until it reduces in half or about 15 - 20 minutes.  Add 3 cups of beef broth and stir.  

Transfer the meat back to the pot and add the bay leaves, thyme, and oregano.  Cover the Dutch oven with the lid and transfer it to the oven.

Cook for 2 1/2 - 3 hours, or until the ribs are tender.  Transfer the meat to the plate land cover with foil.  Strain the sauce and discard the vegetables.  

Pour the liquid back to the pot, let it simmer until it thickens, and serve.  

Apple Picking Braised Pork Tenderloin

 

A combo of apples and apple cider makes this on0pot dish a go-to-dinner.  I ran across this a year or so ago on Food Network.  It's definitely a keeper!

2 Tbsp olive oil
1 pork tenderloin, trimmed (about 1/12 lbs)
Kosher salt and freshly ground black pepper

1 large red onion, sliced

3 garlic cloves, minced

1 cup barley

1 1/4 cup unsweetened apple cider

1 1/4 cup chicken broth

1 Tbsp grainy Dijon mustard

1 Tbsp regular Dijon mustard

3 sprigs fresh thyme

1 Honeycrisp or Granny Smith apple, cored and sliced in 1/4" thick wedges

2 stalks of celery chopped

1/4 cup chopped fresh parsley

Preheat the oven to 375 degrees.

Heat 1 Tbsp of the olive oil in a large Dutch oven over high heat.  Pat the pork dry with paper towels and season all over with 1 tsp salt and 1/2 tsp pepper.  Add to the pot and sear until golden brown on all sides, about 6 minutes.  Remove to a plate.

Reduce the heat to medium-high and add the remaining 1 Tbsp olive oil and the red onion to the pot.  Cook, stirring frequently, until translucent, about 3 minutes.  Add the garlic, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, until fragrant, about 1 minute. Stir in the barley and toast for 1 minute.  Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden, spoon.  Add the chicken broth, grainy and regular Dijon, celery and the thyme and bring to a strong simmer, about 2 minutes.  

Return the pork to the pot along with any residual juices.  Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees, 15 - 20 minutes.  Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.  

Stir the apple into the barley mixture.  Bake until almost all of the liquid evaporates and the barley and apples are just tender, 15 - 20 minutes.  

Remove the thyme springs from the barley.  Slice the pork into 1/2" thick medallions.  Serve the sliced pork over the barley and apples.  Top with parsley.

This isn't a quick dish, but it hits the spot when you're in the mood for comfort food. 

Cod Tacos with Mango-Avocado Salsa & Lime Crema

In my lifetime, tacos have come a long way.  No longer is it strictly ground beef in a crunchy taco shell.  My current favorite is this cod taco.  Topped with Mango-Avocado salsa and lime crema, it's just so fresh and delicious.

Mango-Avocado Salsa

Mix gently:

1 cup of frozen mango chunks (defrosted)

1 avocado, diced

1 small tomato, diced

Juice of 1/2 lime

Salt to taste

Set aside and try not to eat it all with a spoon.

Lime Crema

Stir together:

1/2 cup sour cream

Zest plus juice of 1/2 lime

Pinch of salt

Thin with a splash of water or milk until it's a consistency that will drizzle over your tacos.

Cod

Pat cod dry and season both sides with:

Salt and pepper

Chili powder

Garlic powder

Heat a skillet over medium-high with a little oil.  

Cook cod 3 - 4 minutes per side until flaky and lightly golden.

Break into big, juicy chunks.

Tortillas

Warm flour tortillas in a dry pan on the stove top.

Assemble your tacos:

Warm tortilla

Cod chunks

Mango-avocado salsa

Lime crema drizzle

Extra squeeze of lime

This is bright, fresh, slightly indulgent, and absolutely a good dinner decision.  

I like to serve it with Mexican Corn Cake.  

 

Steakhouse Dinner

I've been asking Chat GPT for dinner ideas lately and it's pretty good at matching ideas with my pallet.   I've been very impressed with lots of the ideas sent.  I call my Chat bot Simmer and I told him to call me Grammy.  It makes it feel more personal.  LOL!  Here's what Simmer came up with for a steak night dinner for one.

1 (6 - 8 oz) sirloin steak
1 Tbsp olive oil
1 Tbsp butter
1 garlic clove, mashed

Heat your skillet over medium-high heat

Add the olive oil

When hot add your seasoned sirloin and cook 4 - 5 minutes on each side

Add the butter and smashed garlic clove at the end.  Spoon butter over steak and then remove from pan to rest.

Salad

Mixed greens or romaine

Cherry tomatoes

Avocado slices

Cucumber slices

Red onion, thinly sliced

Shaved parmesan cheese

Creamy Peppercorn Dressing

1/4 cup sour cream

2 Tbsp mayo

1 Tbsp red wine vinegar or lemon juice

1 tsp Dijon

Cracked black pepper (be generous)

Splash of milk to thin

Salt to taste

Absolutely perfect served with warm garlic bread.

 

Sheet-Pan Sweet Potatoes, Bacon & Chicken Thighs

The best thing about a sheet-pan dinner is easy clean up.  I simply line a sheet pan with foil and it's a one pan wonder.  Clean-up is a breeze.  This recipe is hands down my favorite sheet pan meal.  

3 - 4 sweet potatoes, cubed
4 skin-on chicken thighs
6 bacon slices, chopped

Olive oil

Salt and pepper

Smoked paprika

3 garlic cloves, minced

Parsley, for garnish

Preheat your oven to 425 degrees.

Line a sheet pan with foil

Toss sweet potatoes with olive oil, salt, pepper, paprika, and garlic.  Spread them out - they need space to caramelize.

Nestle the chicken thighs among the potatoes.  Drizzle with a little olive oil, salt and pepper.  

Scatter bacon over everything.

Roast 30 - 35 minutes, flipping the sweet potatoes once.  

If the chicken isn't browned enough, pop under the broiler for 2 - 3 minutes at the end.  

Drizzle a little maple syrup or honey over the sweet potatoes

Enjoy!

Strawberry Rhubarb Sauce

Growing up Mom and Dad always had rhubarb and strawberries growing in the garden.  Both were favorites of my sister and myself.  This recipe combines the sweet from the strawberries with the tart of the rhubarb and it's fantastic!

2 1/2 cups rhubarb, trimmed and cut into 1/2" pieces

3/4 cup sugar plus 2 Tbsp if needed

1/2 cup water

3 cups strawberries, sliced

In a medium saucepan, combine rhubarb, sugar and water.  Bring to a simmer over medium-low heat and cook 8 - 10 minutes.  Add sliced strawberries and cook until the rhubarb is tender and translucent, about 5 - 6 more minutes.  

Remove from the heat and cool slightly.  Using an immersion blender or food processor, puree mixture.  Taste and adjust sugar.  

Serve over pound cake or frozen yogurt.  It's delicious as a stand-alone too.  

Harvest "Thyme" Roasted Sweet Potato Wedges

Looking for a great starchy side dish for your next dinner?  Give this a try.  This is super delicious!

3 Tbsp brown sugar

2 Tbsp olive oil

1 tsp kosher salt

1/4 tsp ground pepper

1/4 tsp ground nutmeg

4 lbs small sweet potatoes, peeled, cut into 8 wedges

8 sprigs fresh thyme, chopped.  

Preheat your oven to 400 degrees.

Mix sugar, oil, salt, pepper and nutmeg in a large bowl.  Add potatoes, toss to coat.  

Arrange potatoes in a single layer in large shallow baking pan.  

Sprinkle with thyme.  

Bake potatoes 1 hour or until the edges are dark brown and edges are crisp, turning after 30 minutes.  

Garlic Butter Herb Steak Bites with Potatoes

Everybody who knows me knows two of my favorite foods are steak and potatoes.  That makes this dish a guaranteed favorite for me.  

1 Tbsp olive oil

2 Tbsp butter, divided

1 lb Yukon gold potatoes, sliced about 1/4" thick

3 garlic cloves, minced

1 tsp thyme, chopped

1 tsp rosemary, chopped

1 tsp oregano, chopped

1 1/4 lb sirloin steaks, cut into 1" cubes

Salt and pepper

Turn the skillet to high heat.  Add 1 Tbsp butter and steak bites.  Let the steak sear for a minute and then continue to stir the steak until they are golden brown.  

Top the steak with fresh chopped herbs and then add back the potatoes.  

Plate and serve with salted sour cream for dipping.

 

Summertime Pasta Casserole

Just because the weather is warmer doesn't mean you have to avoid your oven.  Summertime Pasta Casserole highlights the very best veggies of the season.

2 cups of diced rotisserie chicken
1 cup cherry tomatoes, halved

1 zucchini, diced

1/2 cup corn kernels, canned or frozen

12 oz penne pasta

3 1/2 cups chicken broth

2 cups mozzarella cheese, shredded, divided

1/2 cup spinach, chopped, divided

2 tsp garlic, minced

1/2 tsp kosher salt

black pepper, to taste

Preheat your oven to 425 degrees.  

Coat a 9 x 13" baking dish with cooking spray.  

In a large bowl, add the diced chicken, tomatoes, zucchini, corn, pasta, chicken broth, 1 1/2 cups of the mozzarella cheese, spinach, minced garlic, salt and pepper.  Stir to combine.  

Evenly pour the pasta mixture into the prepared baking dish and tightly cover with foil.  

Bake the pasta casserole until the penne is al dente, about 40 minutes.  

Uncover the baking dish and stir the pasta casserole.  Evenly sprinkle the remaining mozzarella over the pasts casserole and bake until the cheese has melted, about 5 - 10 minutes.  

Plate the pasta casserole and sprinkle with grated parmesan.  

 

Ultra-Buttery Cauliflower Mash

I really like cauliflower, but I tend to only eat it one way and that's steamed.  Well, I've discovered another way I like it . . . mashed and with lots of butter.  Give this one a try.

3 - 4 cups cooked cauliflower, very warm

3 Tbsp butter

1/3 - 1/2 cup half and half, warm

1/4 cup grated Parmesan

Salt and black pepper

Tiny pinch garlic powder

Blend cauliflower until smooth.

Add butter, half and half, Parmesan, salt, pepper and garlic powder

Blend again until luxuriously creamy.

Taste.  Add more butter or salt if needed.  

Note:  I like to use my immersion blender for this.  It works really well.
 

Dr. Pepper Baked Chicken Thighs

As a lifelong lover of Dr. Pepper, this recipe caught my eye.  I absolutely had to give it a try.  It was super good and really easy to make.  It's a little sweet, a little savory, and a little sticky.  Perfect!

Preheat your oven to 375 degrees.

Whisk together:

1 cup Dr. Pepper

2 Tbsp soy sauce

2 Tbsp ketchup

1 Tbsp brown sugar

1 tsp garlic powder

Season six chicken thighs (I like skin-on)

Sear the thighs skin-side down until skin is brown and crispy.

Place in a baking dish skin side up.  Pour sauce over the thighs.  Bake for 40 - 45 minutes, uncovered.  Broil for 2 - 3 minutes to caramelize.

Serve with roasted potatoes or green beans.

 

Pan-Seared Orange Roughy with Garlic Butter & Herbs

I was searching for fish recipes that I might like.  I've said before that I want to include more seafood in my diet and I really don't like much seafood.  This recipe caught my eye and makes me a believer that I can work more fish dishes into my regular routine.  

4 Orange Roughy fillets (about 4 - 6 oz each)

2 Tbsp olive oil

2 Tbsp butter

2 garlic cloves, minced

2 Tbsp fresh parsley (or dill, or a mix), chopped

1 Tbsp lemon juice (plus wedges for serving)

2 Tbsp flour for light dredging

Salt and freshly ground black pepper

Pat the fillets dry with paper towels.  Season both sides with salt and pepper.  Lightly dredge in flour for a golden crust.

Heat the olive oil in a large skillet over medium-high heat.  Add the fillets, (skin side down if they have skin).  Cook 2 - 3 minutes per side, until golden and flaky.  Remove fish and set aside on a warm plate.  

In the same pan, reduce heat to medium.  Add butter and let it melt.  Stir in garlic and cook 30 seconds, until fragrant.  Do not let it burn. Add lemon juice and parsley, stirring to combine.

Return the fillets briefly to the pan, spooning sauce over them.  Serve immediately with lemon wedges and extra herbs on top

Pair with rice pilaf, roasted vegetables, or garlic mashed potatoes.  

 

Pasta con Broccoli

Enjoy a dinner date at home with this creamy Pasta con Broccoli.  It's quick to prepare and super tasty.  

1 (8 - 10 oz) grilled chicken breast, cut into chunks

8 oz Cavatelli shells

4 Tbsp butter, divided

2/3 cup mushrooms, sliced

2 garlic cloves, minced

1 cup half and half

1 cup milk

1/4 cup tomato sauce

1 cup broccoli, chopped

1/2 cup Parmesan cheese, freshly grated

Cook pasta in salted water for 4 minutes (ladle out one cup of the starchy pasta water and set aside) and then drain.  

Leave pasta in the colander and melt 2 Tbsp butter in the pot.  Add the mushrooms and sauté for 2 minutes over medium heat.  Empty into a bowl and set aside.  

Melt 2 more Tbsp and add the garlic, cooking for 30 seconds.  Whisk in the half and half, milk, and tomato sauce.  Add the pasta and then bring to a boil over medium heat.  Boil for 4 - 5 minutes (add the broccoli, chicken, and mushrooms for the last 2 minutes), stirring occasionally.

When pasta is al dente, remove from heat and stir in the Parmesan cheese.  Add a little of the reserved pasta water at a time to thin sauce to desired consistency.  Salt and pepper to taste.  

Serve garnished with more Parmesan.  

 

Grilled Steak Tacos

 I do love a good steak and I do love tacos.  This recipe gives me the best of both worlds.  Best of all, there's not a lot of fuss and these taste great.

2 Tbsp vegetable oil

2 Tbsp lime juice

1 tsp minced garlic

1 tsp dried oregano

1/2 tsp ground black pepper

1/4 tsp cumin

1 lb Certified Angus Beef skirt steak

8 corn tortillas, warmed-

Pico de gallo, 

Shredded Mexican-style cheese

Fresh cilantro

In a large bowl, stir together first six ingredients.  Add steak and toss to coat.  Cover and set aside 20 - 30 minutes.  Meanwhile, prepare grill for high heat.  

Remove steak from marinade, allowing excess to drip off.  Grill 3 - 4 minutes per side or until desired doneness.  Remove from heat and let rest 5 minutes.  

Thinly slice steak against the grain and serve on tortillas topped with prepared pico de gallo, cheese and/or cilantro.

Serve with salted sour cream and guacamole.  

Pumpkin Custard Squares

This is and always be one of my favorite desserts!  I love pumpkin and I love gingersnaps.  You can thank my Grandma Kruse for that.  

Crust

2 cups crushed gingersnaps (36 cookies)

6 Tbsp butter, melted

1 Tbsp granulated sugar

Filling

2 Tbsp cornstarch

2 Tbsp granulated sugar

3/4 cup milk

1 egg

1 can (15 oz) solid-pack pumpkin

2/3 cup dark brown sugar

1 tsp pumpkin pie spice

1/4 tsp salt

Heat your oven to 350 degrees.  Line a 9 x 9 x 2" pan with nonstick foil, extending foil beyond edges of pan.

Crust:  In a bowl, stir crushed cookies, melted butter and sugar until combined.  Press into bottom of prepared pan.  Refrigerate while making filling.

Filling:  In a saucepan, whisk cornstarch and sugar.  Stir in milk and egg.  Cook, stirring constantly, over medium heat until smooth, steaming and slightly thickened, about 4 minutes. In a large bowl, blend pumpkin, brown sugar, pumpkin pie spice and salt.  Whisk in milk mixture.  Pour over crust and transfer to the oven.  Bake for 50 minutes or until center is set.  

Cool completely on a wire rack.  Refrigerate until ready to serve.  Use foil to lift bars from pan.  Slice into squares.  

Garnish with whipped cream, if desired.  

 

Lemon Shrimp Scampi Flatbread

 

This is a recipe I discovered when I was having Hello Chef boxes delivered to my home.  It's creative and unusual . . . not something I would have thought of.  

4 oz Cremini mushrooms

1 lemon

1/2 tsp red pepper flakes

1 oz mayonnaise

3 oz butter

2 Naan flatbreads

2 garlic cloves

2 oz shredded mozzarella

1 shallot

8 oz shrimp

Olive oil

Rinse and pat dry fresh produce.

Preheat oven to 425 degrees.

Prepare a baking sheet with foil and spray with cooking spray.

Cut mushrooms into 1/4" slices.  Zest and halve lemon.  Cut one half into wedges and juice the other half.  Peel and halve the shallot.  Slice thinly.  Mince garlic.  Pat shrimp dry.  

Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6 - 8 minutes.  

While flatbreads par-bake, cook shrimp mixture.  

Heat 2 tsp olive oil in a large non-stick pan over medium-high heat.  

Add shrimp and mushrooms to hot pan.  Cook until mushrooms are tender and shrimp reach a minimum internal temp of 145 degrees, 1 - 2 minutes.  

Add shallot and garlic and stir occasionally until tender, 2 - 3 minutes. 

Add 2 Tbsp lemon juice and stir occasionally, 1 minute.  

Remove from burner.  Stir in butter.  

Place par-baked flatbreads on prepared baking sheet.  Top with shrimp mixture, then cheese. 

Bake in hot oven until cheese is melted and edges are brown and crispy, 6 - 8 minutes.  

While flatbreads bake, make sauce

Combine mayonnaise, 1 tsp water, and 1 tsp lemon zest in a mixing bowl.

e

Plate dish as pictured topping flatbreads with sauce and red pepper flakes to taste.  Squeeze lemon wedges over flatbreads to taste.  

Plate dish:  Flatbreads topped with sauce, red pepper flakes, and a squeeze of lemon juice over the top.  

Teriyaki-Glazed Grilled Chicken

This recipe takes grilled chicken breasts in a whole new tasty direction.  The homemade Hoisin-Teriyaki glaze goes on in the last few minutes of cooking to create a delicious char.  

4 boneless, skinless chicken breasts

1/4 cup ketchup

2 Tbsp Hoisin sauce

2 Tbsp brown sugar

2 Tbsp fresh lime juice

2 tsp Sesame oil

1 garlic clove, minced

Kosher salt and freshly ground pepper

Whisk together ketchup, Hoisin sauce, brown sugar, lime juice, sesame oil and garlic.

Season both sides of chicken with salt and pepper.  Prepare grill pan with olive oil and place over medium-high heat.  Cook the chicken, turning occasionally, until charred in places and cooked throuh 10 - 15 minutes total.  In the last 2 - 3 minutes of cooking, brush hoisin mixture over both sides of chicken, turning occasionally.  

Serve.  Your dinner guests will not be disappointed.  

Broccoli Cheddar Soup

I know we are getting close to being out of soup season, but this is a recipe you're sure to hold onto.  This one competes with Panera's Broccoli Cheddar Soup.  It's rich and comforting.  I think you're going to keep this one handy.

1 bunch broccoli

2 Tbsp olive oil

1 small onion, finely chopped

1 medium red potato, diced

1/4 cup all-purpose flour

3 cups chicken or vegetable broth

Kosher salt and freshly ground black pepper

1/4 tsp nutmeg

1 cup shredded cheddar cheese

1 tsp Worcestershire sauce

1 1/2 cups Half & Half

2 green onions, thinly sliced

Separate the stems and florets from the broccoli.  Trim and discard the bottom of the broccoli stems and peel the tough outer layers.  Finely chop the stems and coarsely chop the florets and set aside separately.

Add olive oil to a large pot over medium heat.  Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 - 10 minutes.  Add flour and cook, stirring, until lightly toasted, about 2 minutes.  Stir in the broth and bring to a boil.  Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender 12 - 15 minutes.  

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan.  Bring to a boil, cover and continue to steam until the florets are bright green and crisp tender, about 5 minutes.  Add the entire contents of the pot with the florets to the soup along with the nutmeg.  Stir to combine and reduce heat to low.  Stir in the cheddar, Worcestershire and Half & Half.  Season with salt and pepper.  Garnish with the green onions.  

Sheet Pan Shrimp and Vegetables with Rice

I'm a huge fan of shrimp, but I have to admit it's not one of my go to ingredients when I want to make dinner in a hurry.  This dish is ready in thirty minutes, and the family can enjoy shrimp, rice, and flavorful vegetables AND it's an easy sheet pan supper.  A great way to spice up your weeknight dinner routine from the usual easy chicken, beef or pork recipes.  Personally, I love any dinner recipe that makes my day easier from prep to clean-up!

2 Tbsp olive oil

3 cloves garlic, minced

1/4 tsp crushed red pepper

1 1/2 tsp fresh thyme leaves, divided

1 lb raw medium shrimp, peeled and deveined

1 pint grape tomatoes

1 medium zucchini, cut diagonally into 1/2" slices

1 medium-size yellow squash, cut diagonally into 1/2" slices

1 lemon, cut into quarters

1 1/2 tsp kosher salt, divided

1/2 tsp black pepper

2 cups basmati rice

4 cups chicken or vegetable stock

Add basmati rice and stock to a 4-quart saucepan.  Add 1/2 tsp salt.  Cover and place on a stovetop burner over high heat.  Once boiling, reduce heat and allow to simmer for approximately 20 minutes.  

Meanwhile, preheat your broiler with oven rack 6" from the heat.

Stir together olive oil, garlic, crushed red pepper, and 3/4 tsp of the thyme in a small bowl.  Place shrimp and tomatoes in 2 separate bowls.  Combine zucchini and yellow squash in a third bowl.  Toss each one with 1//3 of the oil mixture.  

Heat a rimmed baking sheet in the oven for 2 minutes.  Add zucchini, squash, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes.  Add tomatoes, and bake until tomatoes begin to burst, about 5 minutes.  Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes.  Remove from oven and sprinkle with salt and pepper.  Squeeze juice from roasted lemon over vegetables; stir to combine.  

Divide rice, shrimp, and vegetables among 4 plates.  Top evenly with remaining 3/4 tsp thyme.