Creamy Italian Dressing

 

Creamy Italian Dressing pairs perfectly with a delicious dinner salad or Italian Antipasto Salad.

1/2 cup mayonnaise

1/4 cup balsamic vinegar

1/2 tsp dried Italian seasoning

1/2 tsp garlic salt

dash of ground pepper

Whisk everything together in a bowl and store in the refrigerator.

Enjoy!

Baked Potato Casserole

Eveyone's favorite, hearty side in delicious casserole form!  This side is great to bring to gatherings and so much easier to prepare than individual baked potatoes.  Make it your own by adding all of your favorite potato toppings.

8 - 10 potatoes (red or brown), peeled and cubed

1 lb block Velveeta, cut into small cubes

1 1/2 cups of mayonnaise

3 green onions, chopped

1 cup bacon bits

Preheat your oven to 350 degrees.  Boil cubed potatoes until perfectly tender.  Drain and set aside.

Add cooked potatoes to a large mixing bowl.  Combine with mayonnaise and cheese.  Stir in green onions, reserving a few to be used as a garnish.

Spray a casserole dish with non-stick spray.  Add potato mixture and spread evenly.  Top with bacon bits, additional green onions and any other preferred toppings.  

Bake covered for 30 minutes.  Remove cover and bake for an additional 5 - 10 minutes.  Serve warm.  

 

Crispy Crab Bites

Want to skip the traditional fried cheese sticks for your next dinner party appetizer?  This recipe is a quick and easy crowd-pleaser!  Crispy Crab Bites are perfectly crunchy, and delicious when paired with your favorite tartar sauce.  

1 package crab cake mix
1/2 cup mayonnaise
1 lb fresh crabmeat, drained and cartilage removed
1/4 cup vegetable oil
Tartar sauce, for serving

Combine the crab meat, crab cake mix, and mayonnaise in a large bowl.  Gently toss.

Form your crab bites into 1" round balls.

Fry in batches until golden brown.  Drain on paper towels

Serve with tartar sauce.

 

Chicken Salad with Mustard-Thyme Vinaigrette

This hearty chicken salad is served warm and dressed with a tangy vinaigrette that contains Dijon mustard with seeds.  Dijon, like most European mustards, is made from brown seeds and is much zestier and more flavorful than American-style prepared mustard.  You can substitute other mustards, but you won't get the same bold flavor.  This is a perfect salad for dinner dish.  Enjoy!

3 slices of bacon, cut into 1/2" pieces

3 green onions, thinly sliced

1/3 cup cider vinegar or red wine vinegar

1 Tbsp olive oil

1 Tbsp Dijon mustard with seeds

2 tsp fresh thyme leaves

1/2 tsp salt

3 cups coarsely shredded boneless, skinless chicken breasts

1 Granny Smith apple, unpeeled, cored and thinly sliced

1 bag 5 - 6 oz prewashed baby spinach

Prepare 1 lb of chicken breasts with your choice of seasoning.  Shred and set aside.

In a non-stick 10" skillet, cook bacon over medium heat, stirring, until browned, 5 - 6 minutes.  Add green onions and cook, stirring, 1 minute.  Remove skillet from heat.  Stir in vinegar, oil, mustard, thyme, and salt.   

Meanwhile, in a large serving bowl, toss chicken with apple and spinach until combined.  

Pour the warm dressing over chicken mixture.  Toss until salad is evenly coated.  Serve immediately.  

Hot Buttered Chili-Lime Corn

I totally love corn on the cob, and this is one of my favorite ways to serve/eat it.  This is sweet corn hot off the grill and buttered and seasoned.  

4 ears corn, husks and silk removed

Heavy-duty foil

2 Tbsp butter, softened

1 tsp chili powder

1/2 tsp salt

1/2 tsp freshly grated lime peel

Prepare outdoor grill for grilling over medium heat.

Layer two 20" x 18" sheets heavy-duty foil to make a double thickness.  Place corn on center of foil.  In a cup, stir butter, chili powder, salt, and lime peel until blended.  Dot butter mixture on corn and bring short ends of foil up and over ingredients; fold over two times to seal well.  Fold remaining sides of foil two times to create a packet that seals in juices.  

Place foil packet on hot grill rack over medium heat.   Cook corn, turning packet over once halfway through cooking, 12 minutes.  Remove packet from grill.  

Before serving, with kitchen shears, cut and X in top of foil packet to let steam escape, then carefully pull back foil to open.  Serve corn with lime wedges, if you like.  

Potato-Crusted Quiche

This easy to prepare quiche boasts a crispy hash brown-like crust and a delicious Gruyere and ham filling.  

4 large eggs
1 large egg white
1 2/3 cups milk
1/4 tsp salt
1/8 tsp freshly ground black pepper

4 oz ham, cut into 1/4" pieces

1 1/2 lbs peeled and shredded potatoes

2 green onions, sliced

2 Tbsp olive oil

2 oz Gruyere cheese, shredded

2 plum tomatoes, thinly sliced

Fresh flat leaf parsley leaves and snipped chives

Preheat your oven to 375 degrees.

In a large bowl, with wire whisk, blend eggs, egg white, milk, and 1/8 tsp salt and pepper. Stir in ham.  

Place potatoes in a large fine-mesh sieve.  With hands, squeeze out as much liquid as possible.  Transfer to large bowl and toss with green onions and remaining 1/8 tsp salt.  

Heat 12" well-seasoned plain or enamel-coated cast-iron skillet over medium-high heat until hot.  Add oil, brushing to evenly coat bottom and side of pan and heat until very hot.  Add potatoes; with rubber spatula, quickly spread in thin, even layer over bottom and all the way up side to rim, gently pressing potatoes against pan to form a crust.  Using a rubber spatula, patch any holes by spreading potatoes over   them.  Cook potato crust 3 minutes or until browned.  Pour in egg mixture, then sprinkle cheese evenly over top.  

Bake 15 - 20 minutes or until knife inserted in center comes out clean.  Decoratively arrange tomato slices on top.  Garnish with parsley and chives.  Use thin spatula to release sides of crust from pan, then cut into wedges to serve.    

Grilled Potato Packet

 

For maximum flavor and minimum fuss, try grilling your veggies in foil pouches.  They seal in seasoning so you won't have to stand over the grill basting and glazing.  Potatoes are a wonderful choice, but this works well with just about any vegetable.

4 large red potatoes, unpeeled, cut into 1 1/2" chunks, about 1 1/2 lbs total

2 Tbsp vegetable oil

3/4 tsp salt

1/2 tsp ground black pepper

Heavy-duty foil

To spice things up, try adding a couple of minced garlic cloves and a tsp of your favorite Italian seasoning.  These potatoes or any other veggies will absorb the added flavor. 

Prepare your outdoor grill for medium-high heat.  

Place two 30" x 18" sheets heavy-duty foil on work surface to make double thickness.  Place potatoes, oil, salt, and pepper on center part of stacked foil.  Bring short sides of foil up and over potato mixture; fold several times to seal well.  Then fold in ends to seal tightly.  Gently shake to combine ingredients.

Place bag on hot grill rack and over medium heat.  Cover grill and cook 30 minutes, turning bag over once halfway through grilling.  

With kitchen shears, cut an X in the top of the foil bag to let steam escape, then carefully pull back foil to open.  Transfer potato mixture to platter.  

Bacon Wrapped Burger

The bacon wrapped burger with Ultimate Burger Sauce isn't just any old burger.  It's one of the all-time best burgers.  Each burger is wrapped in two slices of bacon, brushed with BBQ sauce and topped with your favorite cheese.  It will be a new favorite for everyone who loves bacon.  You'll want to make them again and again.  

For the Burgers

2 1/2 lbs ground chuck

12 bacon strips

1/3 cup BBQ Sauce (your choice)

12 oz of your favorite cheese, grated or shredded

1 red onion, diced

5 burger buns

6 Boston butter lettuce leaves

3 dill pickles, sliced lengthwise

1 large tomato, sliced

Salt and pepper to taste

For the Ultimate Burger Sauce

1/2 cup mayonnaise

2 Tbsp ketchup

1 Tbsp BBQ sauce (your favorite)

1 tsp Dijon mustard

1/2 tsp Worcestershire sauce

1/4 tsp black pepper

 Preheat your grill to 300 degrees. 

Divide the ground chuck into 6 equal portions.  Form into patties, either by hand or using a burger press. 

Wrap 2 bacon strips around each beef patty.  Secure with toothpicks.  Season burgers with salt and pepper.

Place the bacon-wrapped beef patties on your grill over indirect heat.  Close the lid and cook until desired doneness, 20 - 25 minutes.  

Whisk mayonnaise, ketchup, BBQ sauce, mustard, Worcestershire sauce, and pepper together in a medium-size bowl.  Set aside in the refrigerator.  

Using a basting brush, brush burgers with BBQ sauce.  Flip and brush the other side.  Move burgers to the direct heat side of the grill to caramelize the sauce, 2 - 3 minutes.   

Top the burgers with cheese and red onions.  Close the lid for 30 - 60 seconds.  Remove burgers from grill.  

Grill burger buns over direct heat for 15 seconds.

Assemble your burgers with grilled buns.  Place a leaf of lettuce, some burger sauce and a burger patty on the bottom bun.  Top with sliced tomato and serve with pickles on the side.  

Marinated Sirloin Steak

Cola-based marinade with fresh garlic, lemon juice and soy sauce gives this grilled sirloin steak a multi-layered flavor profile.  Worcestershire sauce and your favorite steak sauce add smoky overtones, and black pepper brings the spice.  A tasty and affordable cut of beef, sirloin steak makes for a memorable meal your family will love.  When it's done just right, it's tender, juicy and delicious.  

For the Marinade

1/4 cup lemon juice

1/4 cup of your favorite steak sauce

2 garlic cloves, minced

2 tsp black pepper

2 Tbsp Worcestershire sauce

2/3 cup olive oil

3/4 cup soy sauce

2 cups Coke

This is enough to marinate six 1 1/2" thick steaks

In a medium-sized bowl, combine lemon juice, steak sauce, garlic, pepper, Worcestershire sauce, olive oil, soy sauce and Coke.

Place steaks in a plastic zip top bag.  Pour marinade into the bag and squeeze to distribute marinade evenly.   Marinate in the refrigerator for 4 hours or overnight.

Remove steaks from bag and pat dry with paper towels.

Preheat your grill or grill pan over medium-high heat.  Place steaks on the hot grill and cook for 3 - 6 minutes on each side (to desired doneness),  

Use your tongs to flip and remove the steaks from the grill or pan.  Allow to rest 10 minutes before slicing and serving. 

 

Sauteed Sugar Snap Peas with Orange Zest and Buttery Almonds

Don't smother the sweet taste of spring vegetables with heavy sauces and long cook times; these sugar snap peas just need a few quick minutes in the pan and a lovely, seasoned butter sauce.  This dish is best served warm, so plan to make it right before your guests sit down to dinner.  We cut the sugar snap peas at an angle so they can absorb the butter sauce.  Melt 1 Tbsp of butter and cook half of the snap peas, then repeat the process with the remaining peas.  Quickly make a sauce with the remaining butter, almonds, Creole seasoning, and orange juice, pour over the sugar snap peas and garnish with orange zest.

6 Tbsp butter, divided
1 1/2 lbs fresh sugar snap peas, trimmed and halved at an angle (about 8 cups)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup sliced almonds
1/4 tsp Creole seasoning
1 tsp orange zest
1/4 cup fresh juice from 1 large orange, divided

Melt 1 Tbsp of the butter in a large skillet over high until foamy.  Add 4 cups of the snap peas, 1/4 tsp of the salt and 1/4 tsp of the pepper.  Cook, stirring often, until tender-crisp, 3 - 4 minutes.  Transfer peas to a large serving platter.  Repeat process with 1 Tbsp butter and remaining 4 cups peas, 1/4 tsp salt and 1/4 tsp pepper.  

Reduce heat under skillet to medium; melt remaining 4 Tbsp butter.  Add almonds, and Creole seasoning.  Cook, stirring constantly, until butter browns, about 3 minutes.  Stir in orange juice.  Cook, stirring constantly until sauce is glossy and thickened slightly, about 1 minute.  Spoon over peas on platter; sprinkle with orange zest.  

 

Herby Chicken Over Lemony Spaghetti

This is another Hello Fresh dish that I've made time and again.  It comes together quickly and is just so full of flavor.

1 medium zucchini, cut into 1/2" pieces

2 garlic cloves, minced and separated

1 lemon, zested and squeezed

6 oz spaghetti

1 chicken breast

1 Tbsp Herbs de Provence

1/2 cup chicken stock

2 Tbsp sour cream

1/4 cup Parmesan cheese

1 Tbsp butter

Bring a large pot of salted water to a boil.  Wash and dry all produce.  

Once water is boiling, add spaghetti to the pot.  Cook until al dente, 9 - 11 minutes.  Reserve 1 cup of pasta cooking water, then drain and se spaghetti aside.  Keep empty pot handy for later.  

Meanwhile, heat a drizzle of olive oil in a large non-stick pan over medium-high heat.  Add zucchini, cook, stirring occasionally, until browned and softened, 4 - 6 minutes.  Season with salt and pepper.  Turn off heat; transfer to a plate.  

While zucchini cooks, pat chicken dry with paper towels and season all over with Herbs de Provence, salt and pepper.  Once zucchini is done, heat a large drizzle of oil in the same pan over medium-high heat.  Add chicken; cook until browned and cooked through, 4 - 5 minutes per side.  Turn off heat; transfer to a cutting board to rest.  Once cool enough to handle slice chicken crosswise.  

Heat a drizzle of olive oil in the pot used for spaghetti over medium-high heat.  Add garlic and half the lemon zest.  Cook, stirring, until fragrant 20 - 30 seconds.  Stir in chicken stock and lemon juice.  Simmer until thickened 1 - 2 minutes.  Turn off heat.  

Add spaghetti, zucchini, sour cream, and 1 Tbsp butter to sauce; toss to coat.  Add half the Parmesan and season with salt and pepper.  If needed, add a splash of pasta water.  Divide between bowls.  Top with chicken.  Sprinkle with remaining Parmesan and lemon zest. 

Cheddar Corn Biscuits

Skip the standard bake-and-serve dinner rolls and try these fast-to-fix biscuits showcasing cheddar cheese and corn.  It's almost impossible to resist eating one right from the oven!

4 1/4 cups all-purpose flour

2 Tbsp baking powder

1 tsp ground  mustard

3/4 tsp salt

3/4 cup cold butter, cubed

1 can (14 3/4 oz) cream-style corn

1 1/2 cups shredded cheddar cheese

2 large eggs, lightly beaten

2 Tbsp milk

Preheat oven to 425 degrees.  In a large bowl, whisk flour, baking powder, mustard and salt.  Cut in butter until the mixture resembles coarse crumbs.  Add corn, cheese and eggs; stir just until moistened.  

Turn onto a lightly floured surface; knead gently 8 - 10 times.  Pat or roll dough to 1" thickness; cut with a floured 2 1/2" biscuit cutter.  Place 2" apart on ungreased baking sheets; brush with milk.  Bake 18 - 22 minutes or until golden brown.  Serve warm.

French Onion Stuffed Mushrooms

This is one of those recipes I ran across quite by accident and I'm so happy I did.  These mushrooms are baked to an absolutely perfect combo of crunchy inside and cheesy, velvety outside.  A perfect complement to your next steak dinner.  

1 lb large fresh mushrooms

3 Tbsp butter

1/2 cup finely chopped onion

1 packet onion soup mix

1 Tbsp water

1/4 cup plain breadcrumbs

1/8 tsp black pepper

3 slices provolone or gouda cheese, each cut into 4 squares

Preheat your oven to 375 degrees.  Gently clean mushrooms by wiping them with damp paper towels.  Remove stems from 12 mushrooms; set caps aside.  Finely chop the remaining whole mushrooms.  

In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft.  Stir in chopped mushrooms, onion soup mix, and water and cook 4 - 5 minutes, or until tender.  Remove from heat and add breadcrumbs and black pepper; mix well.  

Using a teaspoon, stuff mushroom caps with stuffing mixture.  Place on ungreased baking sheet.  

Bake 12 minutes.  Remove from oven, top each with a piece of cheese, and return to the oven for 5 minutes, of until cheese is melted and mushrooms are heated through.

Serve immediately.  

 

Braised Chicken Thighs with Spring Vegetables

Who doesn't love a one-pot dinner?  Fewer dishes to do after dinner is always a good thing.  This recipe is perfectly delicious and cooks in your Dutch oven.

4 Tbsp olive oil, divided
6 bone-in, skin-on chicken thighs
2 tsp kosher salt, divided
1 tsp black pepper, divided
1 1/2 cups chopped white onion
2 garlic cloves, minced
1 1/4 cups dry white wine
1 lb large carrots, cut in half lengthwise and halves cut diagonally into 2" pieces
12 oz multicolored baby potatoes, halved
3 cups chicken stock
8 oz fresh snow peas, cut in half diagonally
6 oz fresh or frozen (thawed) English peas
3 Tbsp chopped fresh parsley
3 Tbsp chopped fresh tarragon

3 Tbsp thinly sliced fresh chives

1 lemon cut into wedges
 

Preheat your oven to 375 degrees.  Heat 2 Tbsp of the oil in a large Dutch oven over medium-high.  Sprinkle chicken evenly with 1 tsp of the salt and 1/2 tsp of the pepper.  Working in 2 batches, place chicken, skin side down, in Dutch oven.  Cook, undisturbed, until deep golden brown and crispy, 7 - 8 minutes.  Flip chicken; cook 1 minute.  Remove from Dutch oven and set aside (chicken will not be cooked through).

Add onion to Dutch oven.  Cook over medium-high heat, stirring occasionally, until translucent, about 4 minutes.  Add garlic.  Cook, stirring constantly, until fragrant, about 1 minute.  Add wine.  Cook, scraping up browned bits on bottom of Dutch oven, until reduced by half, about 2 minutes.  Add carrots, potatoes, and stock; stir to combine.  Bring to a boil over high.  Reduce heat to medium-high; simmer, undisturbed, 5 minutes.

Nestle chicken, skin side up, in mixture in Dutch oven.  Transfer Dutch oven to preheated oven.  Cook, uncovered, until the chicken thighs have cooked through, about 20 minutes.  Remove from the oven.  Transfer chicken to a plate using tongs.

Return Dutch oven to stove and heat over medium.  Stir in snow peas, English peas, and remaining 1 tsp salt and 1/2 tsp pepper.  Cook, stirring occasionally, until snow peas are just cooked through, about 3 minutes.  Nestle chicken into the mixture, and sprinkle with parsley, tarragon, and chives.  Drizzle with remaining olive oil.  Serve immediately with lemon wedges.

Zucchini-Corn Fritters

Looking for a good side dish for your steak night?  This just may be the perfect pairing. And it's another way to use up that abundance of zucchini this summer.

2 medium zucchini, coarsely shredded
Kosher salt
1 Tbsp butter

1/2 small onion, finely chopped

1 garlic clove, minced

2 ears corn, kernels cut off 

1/2 cup cornmeal

1/2 cup all-purpose flour

1/4 tsp baking soda

Freshly ground black pepper

3/4 cup buttermilk

1 large egg

Vegetable oil to fry

Toss the zucchini with 1/2 tsp salt in a medium bowl; let stand 10 minutes.  Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat.  Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes.  Add the corn and cook, stirring occasionally, until tender crisp, about 3 minutes.  Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 tsp salt and 1/4 tsp pepper in a medium bowl.  Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini.  Add the cornmeal mixture and stir until just combined.  

Wipe out the skillet the corn-onion mixture was cooked in.  Pour in about 1/8 inch of vegetable oil and place over medium heat.  Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops.  Cook until the fritters are golden brown, 3 o- 4 minutes per side.  Drain on paper towels and sprinkle with salt.  

Serve warm and enjoy.  

 

Honey-Garlic Slow Cooker Chicken Thighs

 

Looking for a super-easy dinner idea?  Then this is the recipe for you.  This is easy thanks to the slow cooker, plus the ingredients are likely already in your pantry.  

4 skinless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
3 garlic cloves, minced
1 tsp dried oregano

Place the chicken thighs in the bottom of your slow cooker.

In a small mixing bowl, combine the soy sauce, ketchup, honey, garlic, and oregano.  Pour mixture over the chicken thighs.

Cook on low heat for 6 hours.  

Serve with roasted potatoes and a green vegetable.  

Super easy dinner!

Cranberry Walnut Chicken Salad

This is the perfect picnic or road trip meal.  This salad is bursting with flavors of fresh herbs, dried berries, crisp lemon juice and tender chicken.  Serve as a sandwich, over a bed of lettuce, or with crackers. 

 
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tsp fresh lemon juice

1 Tbsp minced flat leaf parsley
1/4 tsp dried dill

3 cups chopped or shredded cooked chicken

1/2 cup finely chopped celery or finely chopped apple

1/3 cup dried cranberries

1/3 cup chopped toasted walnuts

Salt and pepper to taste

In a large mixing bowl, combine the mayonnaise, sour cream or Greek yogurt, lemon juice, parsley and dill.

Add the rest of the ingredients and stir until combined.  Season with salt and pepper to taste.

Chill for at least 30 minutes before serving. 

 

Thai Drunke Noodles

Need dinner in a hurry?  See smiles all around when these Thai Drunken Noodles make their way to the table.  This scrumptious dish includes tomatoes, garlic and toasted sesame seed dressing for terrific flavor.

1/2 lb dry rice noodles, uncooked

2 Tbsp soy sauce

1 Tbsp apple cider vinegar

1 1/2 tsp brown sugar

1 tsp chili-garlic sauce

1/4 cup Kraft Asian Toasted Sesame Dressing, divided 

1 small white onion, sliced

3 garlic cloves, minces

2 tomatoes, chopped

Cook the noodles as directed on the package, omitting salt.  Meanwhile, mix soy sauce, vinegar, sugar, chili-garlic sauce and 2 Tbsp dressing until blended.  

Heat remaining dressing in large deep skillet or wok on high heat.  Add onions and garlic, cook and stir 2 minutes.  Remove from heat.  

Add tomatoes, noodles and soy sauce mixture, mix lightly.  

Make this a total meal by adding grilled shrimp.  

 

Kansas City -Style Spareribs

What ribs are better than Kansas City-Style Spareribs?  None.  They are hands down the best! 

Dry Rub

1/4 cup brown sugar

2 Tbsp paprika

1 Tbsp seasoned salt (I like Red Robin)

1 Tbsp chili powder

1/2 tsp black pepper

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp dry mustard powder

Ribs

2 racks pork spareribs

1 bottle barbecue sauce Kansas City-style (any brand - pick your favorite)

Preheat your oven to 300 degrees then coat a grill pan or baking sheet with a rack inside with cooking spray.  

In a small bowl, stir together all ingredients for dry rub until evenly combined.  Pat ribs dry using paper towels then trim away excess fat and silver skin from both sides.  

Season both sides of each rack of ribs generously with spice rub, using half of the rub for each rack.  St this point, you may begin baking right away or cover and refrigerate for up to 24 hours.  Personally, I like to let them absorb all that good flavor by refrigerating overnight.

Place the ribs on the prepared pan and bake for 2 1/2 hours.  Begin checking ribs at about 2 hours and rotate if necessary for even cooking.  If the edges of the meat are becoming too crispy and dark, cover the ribs loosely with a sheet of aluminum foil for remaining cook time.  

When ribs are tender, remove from the oven and brush top side with barbecue sauce.  Return to the oven and bake uncovered for an additional 20 minutes.  Separate ribs by cutting between bones and serve with remaining sauce. 

Note:  Don't worry if you don't use all of the dry rub -- it's great on chicken or pork too.  Simply seal what's leftover in an airtight container and store it for up to 2 months.  
 

Zucchini Bread with Lemon Honey Butter

We are approaching the time of year when I always have more zucchini than I know what to do with.  This recipe is a great way to use some of it up.

3 large eggs

1 cup vegetable oil

1 cup sugar

1 tsp vanilla

2 cups shredded zucchini (about 1 medium)

1 Tbsp grated lemon zest

2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

Lemon Honey Butter:  

4 oz butter, softened

1 Tbsp honey

1 Tbsp grated lemon zest

Preheat your oven to 350 degrees.  Grease two 9 x 5" loaf pans.  In a large bowl beat together the eggs, oil, sugar and vanilla.  Slowly add zucchini.  Add lemon zest and mix thoroughly.  

In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt.  Slowly add zucchini mixture until completely combined.  Divide the batter between the prepared loaf pans.  Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes.  Let cool on a rack 15 minutes.  Unmold and serve warm or at room temperature with Lemon Honey Butter.

Lemon Honey Butter:

In a small bowl, combine the butter, honey and lemon zest.  Mix together well.

Easy Taco Salad

There are few things better than a yummy taco salad.  The best part is creating your own with all of your favorite toppings -- from avocado to cheese, sour cream to onions -- you get to make it your own.  My favorite part -- the crispy tortilla bowl.

For the beef filling:

1 Tbsp olive oil

1 1/4 lbs lean ground beef

1 cup of your favorite salsa

2 tsp chili powder

1 tsp ground cumin

Salt and freshly ground black pepper

For the salad:

1 head romaine lettuce or iceberg lettuce, chopped

1 can black beans, drained and rinsed

1 cup shredded Mexican cheese blend2 medium tomatoes, diced

1 avocado, diced

5 Tbsp sour cream

1/4 cup chopped red onion

Crunchy tortilla bows or tortilla chips for serving

In a 12" skillet, heat olive oil over medium-high heat.  Add beef to the skillet, cooking thoroughly until browned and cooked through.  Drain the fat.

Stir in the salsa, chili powder, and cumin.  Season to taste with salt and pepper.  Allow to warm all ingredients and then remove from heat.  

Create your individual salads in crispy tortilla bowls or on plates.  Layer lettuce, beans, cheese, tomatoes, and additional toppings of your choice.  

This is fantastic presented as a "Build Your Own Salad Bar".  Enjoy!!

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.