Cinnamon Roll Muffins

Give the family something to talk about with this breakfast mash-up.  It's sure to be a hit!

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp ground cinnamon

1/2 cup softened butter

1/2 cup plus 1 Tbsp granulated sugar, divided

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

1 tsp kosher salt

3/4 cup whole milk, divided

1 tsp vanilla

4 oz cream cheese, softened

Preheat your oven to 375 degrees.  Line a 12-cup muffin tray with paper liners.

Stir together brown sugar, pecans and cinnamon n a medium bowl.

Beat butter and 1/2 cup granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.  Add eggs, 1 at a time, beating well after each addition.  

Whisk flour, baking powder, and salt in a medium bowl.  With mixer on low speed, gradually add flour mixture to butter mixture in 3 additions, alternating with 1/2 cup milk (total), beginning and ending with flour mixture.  Stir in vanilla.  Fold 1 1/4 cups brown sugar mixture into batter just until streaked, not combined.  

Divide batter among prepared muffin wells.  Top with remaining brown sugar mixture (about 1 Tbsp each), pressing gently to adhere.

Bake until a wooden pick inserted in center comes out clean, 22 - 24 minutes.  Let cool in tray for 5 minutes. Transfer muffins to a wire rack to cool for 10 minutes.  

Whisk cream cheese, remaining 1 Tbsp granulated sugar and remaining 1/4 cup milk in a medium bowl.  Spoon glaze over muffins.  

Farm Stand Pasta Salad

 
If you're looking for the perfect hot weather dinner, this one is it.  It combines fresh herbs and warm-weather veggie in a really delicious salad.  Add your favorite protein and you've got a complete meal in one bowl.

12 oz uncooked rotini or fusilli pasta

1/3 cup fresh lemon juice (from 2 lemons)

1/3 cup olive oil

2 tsp honey

2 tsp kosher salt, plus more for pasta water

1 tsp Dijon mustard

1/2 tsp black pepper

2 zucchini or yellow squash, slied into 1/4-inch-thick half-moons (about 4 cups)

2 1/4 cups fresh corn kernels (from 3 ears) I like to boil them for a few minutes and then cut

1 pint cherry tomatoes, halved

1/2 cup thinly sliced red onion

8 oz Mozzarella cheese cut into 1/2-inch cubes

1/2 cup chopped fresh herbs such as chives, tarragon, and dill

Cook pasta in a large pot of boiling salted water according to package directions for al dente.  Drain and rinse pasta under cold water until no longer hot, about 2 minutes.  Let cool to room temperature, about 10 minutes.  

Meanwhile, whisk together lemon juice, oil, honey, salt, mustard, and pepper in a large bowl.  Add zucchini, yellow squash, corn, tomatoes and onion.  Toss to coat.  Let stand 10 minutes tossing occasionally.  

Add cooked pasta, Mozzarella and herbs to vegetable mixture.  Gently toss to combine. Garnish with additional herbs, if desired.  

Bacon Dill Pickle Dip

Everyone knows bacon makes everything better.  That's a given.  But so do pickles.  This crown pleasing dip is perfect for your next cookout, picnic, tailgating escapade or potluck.  It's quick and easy to put together and is sure to be a hit.  

8 oz Cream Cheese softened

1/2 cup sour cream

1/2 cup dill pickles diced

1/2 cup shredded cheese

1/2 tsp garlic powder

1 Tbsp pickle juice

1 Tbsp fresh dill

2 Tbsp green onions sliced

10 slices of bacon cooked and crumbled

Cook bacon.  Let cool and then crumble the pieces.  Set half of it aside.

Combine half the bacon and the rest of the ingredients in a medium bowl.  Cover with a lid and place in the refrigerator for about 24 hours to let the flavors come together.  

When ready to serve, remove the pickle dip from the fridge, stir it up, and top with the remaining bacon and an additional Tbsp or so of green onions. 

Serve with fresh veggies, crackers, chips or pita.  

Reverse Blackberry Cobbler

A reverse blackberry cobbler doesn't ask for perfection. The berries burst. The juices spill over. The crust develops wonderfully uneven golden edges that practically beg for an extra spoonful of vanilla ice cream.   In fact, the more rustic it looks, the more compliments it receives.  It's one of the few recipes where looking homemade is actually the goal.

4 cups fresh or frozen blackberries

2/3 cup plus 3 Tbsp packed brown sugar

2 Tbsp butter

1 1/4 cups f all-purpose flour

1 tsp baking powder

1/2 tsp ground nutmeg

1/4 tsp salt

10 Tbsp butter melted

2/3 cup Half and Half or whole milk

1 egg, lightly beaten

1 tsp vanilla

Vanilla ice cream

Preheat your oven to 325 degrees.  Gently toss together blackberries and 3 Tbsp brown sugar in a medium bowl.  Place 2 Tbsp butter in a 10" cast-iron skillet.  Heat skillet in oven 5 - 8 minutes or until butter is melted.  Tilt and swirl to evenly coat bottom of skillet.  While butter is melting, prepare batter.

For batter, stir together flour, baking powder, nutmeg, and salt in a medium bowl.  In a large bowl stir together the remaining 2/3 cup brown sugar, the e10 Tbsp melted butter, the half and half, egg, and vanilla until well combined.  Gradually add flour mixture, stirring just until combined.  Pour batter into skillet.  Top with blackberry mixture.  

Bake 35 - 40 minutes or until edges are golden brown and center is firm.  Let stand 20 - 30 minutes before serving.  Cut into wedges.  Serve warm with vanilla ice cream.  

Nectarine Salad with Honey-Apricot Vinaigrette

 

Summertime is a season for salad for me.  I love a good salad with fruit, nuts, cheese, and sometimes protein.  This salad is versatile and delicious.  It pairs with almost any dish beautifully.  

1/4 cup olive oil
1/4 cup apricot nectar

2 Tbsp fresh lemon juice
2 tsp honey
1/4 tsp salt

1/4 tsp freshly ground black pepper

9 cups fresh mixed salad greens (about 8 oz)

3 ripe nectarines, pitted and thinly sliced

1/4 cup slivered dried apricots

1/4 cup toasted slice almonds

4 oz feta cheese, crumbled

For vinaigrette, in a small bowl whisk together olive oil, apricot nectar, lemon juice, honey, salt and pepper.

Place greens in a large bowl.  Drizzle with 1/4 cup of the vinaigrette; toss to coat.  Top with nectarines, apricot slivers, sliced almonds, and feta.  Serve with remaining vinaigrette.

Brisket Sliders with Cherry-Bacon Jam

Honestly, who doesn't like brisket?  And, who doesn't love a slider?  This recipe is a keeper.  It will always be a crowd pleaser.

5 slices hickory-smoked bacon
1 cup finely chopped red onion
3 cups fresh pitted tart cherries

1/3 cup pure maple syrup

3 Tbsp apple cider vinegar

1/4 cup mayonnaise

2 tsp fresh lime juice

1 tsp sugar

1/4 tsp salt 

3 cups coleslaw mix

2 Tbsp chopped fresh cilantro

12 brioche slider buns, sliced

 1 lb sliced cooked brisket, warmed

Dill pickle slices or spears

For jam, cook bacon in a large skillet over medium heat for 8 minutes or until crisp.  Remove bacon and drain on paper towels; reserve 2 Tbsp drippings.  Add onion to skillet, stirring to scrape up any browned bits.  Reduce heat to medium-low; cook 8 - 10 minutes or until onion is soft and lightly caramelized, stirring occasionally.  

Meanwhile, chop cooked bacon.  Return to skillet.  Stir in cherries, maple syrup and vinegar.  Continue cooking over medium low, 15 minutes more or until thickened, stirring occasionally and slightly mashing mixture.  

For slaw, whisk together mayonnaise, lime juice, sugar and salt in a medium bowl.  Add coleslaw mix and cilantro and toss to coat.  

Fill buns with brisket and serve with cherry-bacon jam, slaw, and pickles.  

Summer Sangria

I am a big fan of Sangria for parties.  It's easy to make.  It's refreshing.  It's fruity.  What's not to like?

1 1.5-liter bottle dry white wine

2 cups peach nectar

1 1/3 cups peach-flavored vodka

4 ripe peaches, pitted and sliced

2 mangoes, pitted, peeled, and sliced

2 cups ginger ale, chlled

2 cups fresh red raspberries

Frozen red raspberries (optional)

Combine wine, peach nectar, and vodka in a pitcher.  Stir well.  Add peaches and mango.  Chill 2 - 24 hours.  When ready to serve, stir in ginger ale and fresh raspberries.  

If you'd like, garnish servings with frozen raspberries.  Enjoy!!

 

Melty Monterey Jack Burgers

This is a recipe I discovered back when I would order meal boxes from Hello Fresh.  This was one of my hubby's favorites!

2 garlic cloves, minced

1 red onion

1 medium zucchini

3 Tbsp mayonnaise

2 Tbsp balsamic vinegar

1/2 cup panko breadcrumbs

2 tsp dried oregano

20 oz ground beef

1 cup shredded Monterey Jack cheese

4 Potato buns

4 Tbsp ketchup

Wash and dry all produce.

Preheat oven to 450 degrees.  

Mince garlic until you have 1/4 tsp (you will have a clove left over).  

Halve, peel, and thinly slice onion.

Cut zucchini into 3" long pieces, then halve each piece lengthwise.  Cut into thin wedges.

In a small bowl, stir together 1 1/2 Tbsp mayonnaise and as much of the garlic as you like.  Season with salt and pepper. Set aside.

Heat a drizzle of oil in a large pan over medium heat.  Add onion and cook tossing occasionally, until caramelized, 8 - 10 minutes.  Stir in balsamic vinegar and 1 tsp sugar.  Continue cooking until syrupy, 1 - 2 minutes more.  Season with salt and pepper.  Remove from pan and set aside tn another small bowl

While onions cook, toss together zucchini and 1/2 Tbsp aioli in a medium bowl until wedges are evenly coated.  Add panko, oregano, and a large pinch of salt land pepper and toss so that crumbs stick to zucchini.  Spread on a lightly oiled baking sheet.  Bake in oven until panko is golden brown, about 15 minutes, tossing halfway through.  

Wash out and dry the pan you cooked the onion in.  Heat a drizzle of oil in it over medium-high heat.  Shape beef into four patties.  Season all over with salt and pepper.  Add to pan or grill and cook until burgers almost reach desired doneness, 3 - 5 minutes per side.  Top each with cheese and allow burgers to finish, about 1 minute.  

Split buns in half and place on another baking sheet.  Toast in oven or on grill until golden, about 3 minutes.  Spread split sides of bunds with ketchup and remaining aioli.  Top each with a burger and as much onion jam as you like.  Serve with zucchini fries on the side.

Fried Pickle Dip

Looking for something original for your next party?  Fried Pickle Dip may just be the answer.  toasted panko, chopped pickles, and crushed potato chips top off this sour cream-based dip that mimics fried pickles but with far less effort.  

3/4 cup drained and chopped dill pickles

1 (8 oz) pkg cream cheese, softened

1/2 cup sour cream

2 Tbsp dill pickle juice, or more to taste

1/4 cup seasoned panko breadcrumbs, toasted

1 1/2 tsp chopped fresh dill 

Wavy and/or salt-and-vinegar potato chips for serving plus crushed chips for garnish.

Stir together 1/2 cup chopped pickles, the cream cheese, sour cream, and pickle juice in a medium bowl until smooth and combined.  

Chill, covered, at least 30 minutes (or up to 3 hours).  Bring to room temperature before serving, about 30 minutes.  Top with panko, dill, and remaining 1/4 cup chopped pickles.  Garnish with crushed potato chips.  Serve with potato chips. 

Note:  To soften cream cheese, put unwrapped cream cheese on a microwave-safe dish and microwave on high for 15 seconds.  

Portabella Satay with Spicy Cucumber Relish and Peanut Sauce

I discovered this Indonesian-inspired dish on www.mushroomcouncil.com and it is so full of flavor.  Thick slices of portabella are grilled on wooden skewers to add smoky flavor to this meaty mushroom.  They are served with creamy peanut dipping sauce and a spicy relish of diced cucumbers, shallots and hot honey & chili crisp to bring freshness and crunch.  It's an ideal appetizer for your next cookout.  
 

2 - 3 cucumbers, cut into 1/4" dice

1/4 cup hot hone and chili crisp

1 shallot, finely chopped

1/4 cup plus 2 Tbsp rice vinegar

1/4 cup granulated sugar

1 tsp kosher salt, divided

4 portabella mushrooms, wiped clean and bottom of stem trimmed

Vegetable oil, for brushing

1/2 cup Asian-style peanut sauce

In a small bowl, combine cucumber, shallot, hot hone, vinegar, sugar and 1/2 tsp of salt.  Cover and refrigerate relish to at least 1 hour and up to 8 hours before serving.  

Preheat your grill to medium-high heat.  

Cut portabella mushrooms into 1/3" thick slices.  Thread mushrooms lengthwise onto skewers, then brush mushrooms lightly with oil and season with remaining 1/2 tsp salt.  

Grill mushrooms, turning once, until tender and lightly charred on both sides, 2 - 3 minutes per side.

Transfer grilled mushrooms to a serving platter, then drizzle with some of the peanut sauce.  Spoon some of the cucumber relish over the mudrooms and around the platter.  Serve the rest of the relish and more peanut sauce on the side.  

Note:  If using wooden skewers, soak for at lelast 20 minutes before grilling.  

Fried Rice with Yum Yum Sauce

The key to good fried rice is to keep it crispy.  The best way to do that is to prepare it hours to a day before you plan to use. it.  Leftover long-grain rice, such as jasmine, provides the best texture for fried rice dishes.  Freshly cooked rice and/or short-grain rice will be stickier and fail to crisp.

4 tsp olive oil
4 eggs, lightly beaten

2/3 cup chopped carrots

1/4 tsp salt

1/4 tsp black pepper

1 cup frozen peas

4 green onions, sliced, plus more for garnish

3 garlic cloves, minced

4 cups shilled cooked rice

1/4 cup soy sauce, or to taste

Yum Yum Sauce (recipe follows)

Chili crisp, for serving

Chopped fresh cilantro, for garnish

Heat a wok or large skillet over medium-high heat; add 1 tsp oil.  To scramble eggs, cook eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Remove wok from heat; carefully wipe out wok.  Return to medium-high heat.

Heat remaining 3 tsp oil.  Add carrots, salt and pepper; cook, stirring constantly, 2 minutes.  Stir in peas and green onions; cook, stirring constantly until peas are heated through, 1 - 2 minutes.  Reduce heat to medium.  Stir in garlic; cook until fragrant, about 30 seconds.  

Add rice, scrambled eggs and soy sauce to wok.  Cook, stirring until heated through, 2 - 3 minutes.  Top servings with Yum Yum Sauce.  Serve with chili crisp and garnish with green onion and/or cilantro.  

For an even more decadent dish, top each serving with a fried egg.  

This is super simple and really delicious!

Yum Yum Sauce

Stir together 14 cup each mayonnaise and sweet chile sauce in a small bowl.  Chill, covered, until ready to use (or up to 4 days).  

 

Candied Bacon

The only thing I like more than bacon is candied bacon.  This recipe uses a candied mixture of brown sugar, maple syrup, rice vinegar, and black pepper to upgrade bacon to million-dollar status.

1/4 cup packed brown sugar

2 Tbsp rice vinegar

2 Tbsp pure maple syrup

1/4 tsp black pepper

1 lb thick cut bacon slices

Preheat your oven to 350 degrees.  Whisk together brown sugar, vinegar, maple syrup and pepper in a small bowl.

Arrange bacon slices in an even layer on a wire rack set on a foil-lined large rimmed baking sheet.

Bake 10 minutes.  Turn slices; bake 5 minutes more.  Increase oven temperature to 375 degrees.  Brush bacon with brown sugar mixture; bake about 40 minutes more, basting with brown sugar mixture every 5 minutes, until bacon is browned and desired crispiness.  Let cool slightly before serving.  

Ultimate Cowboy Breakfast Sliders

As a lover of all breakfast sandwiches, this one is a favorite for sure.  It is satisfying and savory all in one bite.  Just settle in and enjoy the fantastic flavor of this sandwich.  Just be sure to make the Cowboy Butter recipe before preparing this.

1 lb breakfast sausage (I like Johnsonville the best)

8 eggs

3 Tbsp milk

1/2 tsp salt

1/4 tsp black pepper

1 (12 oz) pkg Hawaiian sweet rolls (12 rolls)

4 Tbsp Cowboy Butter (see recipe on blog)

3 green onions, sliced thinly (1/4 cup)

8 slices of your favorite cheese

Set one oven rack in the center and another about 6" from heat source.  Preheat oven to 375 degrees.  Line a 9 x 13" rimmed baking sheet with foil.  Press sausage to fill bottom of pan, forming a rectangular shape just larger than the Hawaiian roll loaf.  Bake sausage loaf on center rack 10 minutes.

Meanwhile, generously coat a 9 x 13" baking dish with cooking spray.  Crack eggs into prepared dish.  Use a knife to break yolk of each egg and slightly spread yolks.  Drizzle cream over eggs.  Sprinkle with salt and pepper.  

Bake eggs on top rack until set, 5 - 7 minutes. Remove eggs (and sausage) from oven and preheat broiler. Return pan with sausage to top rack; broil until browned on top, about 3 minutes. Pour off grease. 

Turn off broiler, adjust oven to 375 degrees. Put Hawaiian roll loaf on a cutting board. Holding a knife parallel to cutting board, halve roll loaf horizontally. Spread 2 Tbsp Cowboy Butter on cut side of loaf bottom. Put browned sausage loaf on loaf bottom. Carefully slide eggs from baking dish onto sausage; trim off any excess, if needed. Sprinkle evenly with green onions. Top with cheese slices and loaf top. Carefully transfer filled loaf to baking dish and spread roll tops evenly with remaining 2 Tbsp Cowboy Butter. 

 Bake on center rack until butter is melted and rolls are lightly browned and toasted, about 5 minutes. Cut between rolls into 12 servings.

Trust me . . . this will not disappoint.

Cowboy Butter

Cowboy butter can be added as solid slices over top hot dishes so that it flavors the food as it softens. It can also be spread on cornbread or melted before serving and used as a dip for grilled steak in true cowboy fashion.

Other than the traditional steak pairing, smokey, spicy, herbaceous cowboy butter — with a nice punch from Dijon and lemon — is delicious on chicken, pork, fish, roasted veggies, bread, crackers, and more. It's really very versatile.

1/2 cup butter, softened

4 garlic cloves, finely chopped

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh chives

2 tsp Dijon mustard

1 tsp lemon zest

2/3 tsp lemon juice

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chopped fresh thyme

1/4 tsp chili powder

1/4 tsp crushed red pepper

Combine butter, garlic, parsley, chives, mustard, lemon zest and juice, smoked paprika, salt, black pepper, thyme, chili powder and crushed red pepper in a small food processor.  Cover and process until well combined.  

Transfer butter mixture to a piece of plastic wrap, then wrap and roll into a log.  Holding both ends of plastic wrap, twist the log until tight and uniform in shape.  Chill at least 2 hours (and up to 5 days) to allow flavors to meld and mixture to firm.  

Bacon Stuffed French Toast Sliders

 

This recipe is the perfect choice if you're planning brunch for a crowd and you just want something unique and perfectly delicious.

1 lb sliced bacon

1 (12 oz) pkg Hawaiian sweet rolls (12 rolls)

3 Tbsp butter, softened

1/4 cup packed brown sugar

1/4 tsp cayenne pepper

2 eggs

1/3 cup half-and-half

1 Tbsp pure maple syrup, plus more for serving

1 tsp vanilla extract

1/4 tsp salt

Powdered sugar, for serving

Preheat your oven to 350 degrees.  Line a 10 x 15" rimmed baking sheet with foil.  Arrange bacon in an even layer on the baking sheet.  Bake until browned and crisp, about 15 minutes.  Drain bacon on a paper towel-lined plate.  

Meanwhile, generously coat a 9 x 13" baking dish with cooking spray.  Reduce oven temperature to 325 degrees.  Put Hawaiian roll loaf on a cutting board.  Holding a knife parallel to cutting board, halve load horizontally.  Spread 2 Tbsp butter on cut side of loaf bottom.  Top evenly with brown sugar; sprinkle with cayenne.  Arrange bacon over brown sugar.  Carefully transfer topped loaf bottom to prepared baking dish.

In another 9 x 13" baking dish, whisk together eggs, half-and half, maple syrup, vanilla and salt.  Add loaf to the egg mixture.  Turn to coat until lightly soaked, allow excess egg mixture to drip off.  Place cut side down over bacon layer in baking dish.  Cover dish with foil.  Bake 15 minutes.  Remove foil and bake until golden brown and lightly toasted, 5 - to minutes more.  

Spread remaining 1 Tbsp butter over tops of sliders.  Cut between rolls for 12 servings.  Sprinke with powdered sugar and serve with additional maple syrup.

Grilled Flank Steak and Mango Tacos

I have become a big fan of out of the ordinary tacos.  I think it's because it's easy to make tacos for one.  It's a known fact that I am terrible at cooking for one.  Tacos are helping me solve that issue.  LOL!

This recipe is actually for four servings, but easy to scale.  

1 large mango or 1 cup of frozen mango chunks, thawed

2 Tbsp olive oil, divided, plus more for grill

2 1/2 tsp kosher salt, divided

1 tsp ground cumin

1 lb flank steak (about 1" thick) trimmed and patted dry

2 large plum tomatoes, chopped (about 1 cup)

1/4 cup chopped fresh cilantro, plus more for garnish

1 Tbsp fresh lime juice

8 - 6" corn tortillas, warmed

Sout cream for serving

Preheat grill to medium-high heat and lightly oil.

Prepare mango chunks.

Combine 1 Tbsp oil, 2 tsp salt and cumin in a small bowl.  Coat steak with mixture.  Place steak on grill, turning occasionally, until it reaches desired doneness.  Transfer steak to a cutting board.  Tent with aluminum foil to keep warm. 

Brush mango chunks with oil.  Place on grill uncovered until mango is charred in spots, 4 - 6 minutes.  Flap and grill until slightly charred on the other side, about 2 minutes.  Transfer to a medium bowl.  Add tomatoes, cilantro, lime juice, and remaining 1 1/2 tsp oil and 1/2 tsp salt.  Toss to combine.  

Thinly slice steak against the grain and place inside the tortillas.  Top with mango salsa and sour cream.  Garnish with cilantro and serve with lime wedges.  

Enjoy!

 

Big Batch English Muffin Breakfast Sandwiches

Do you ever find yourself with company for the weekend and wondering what to serve for breakfast?  With a little bit of planning, you can prepare fantastic breakfast sandwiches for 12 in a little more than an hour.  Best part of this recipe . . . you can freeze these sandwiches and then pop them in the microwave for about a minute and a half when you're in a hurry for breakfast or dinner.
 

18 large eggs

1 cup whole milk
2 tsp kosher salt
1 tsp black pepper
2 cups hot water
12 English muffins, split
24 cheese slices, your choice
12 thick-cut bacon slices, cooked and cut in half

Preheat your oven 325 degrees with racks in upper and lower third positions.   Generously coat a 13 x 9" baking dish with cooking spray; place dish on a large, rimmed baking sheet.  

Whisk eggs in a large bowl until smooth.  Whisk in milk, salt and pepper.  Pour mixture into prepared baking dish.  Place in the oven on lower rack; carefully pour hot water around dish on baking sheet to create a water bath.  Bake until eggs are just set, 30 - 35 minutes.  Carefully remove baking dish from baking sheet and let cool 5 minutes.   Run a knife around edges of baking dish to loosen the egg mixture; cut into 12 even portions (about 2 1/2 x 3 " each).

Preheat oven to broil.  Place muffin halves on a baking sheet, cut sides up.  Top each of 12 muffin halves with 1 slice of cheese; broil until cheese is melted, about 1 minute.  Transfer untopped muffin halves to a plate; set aside.  

Using a spatula, place an egg portion on each cheese-topped muffin half; cover with another slice of cheese.  Broil until cheese is melted, about 1 minute. Remove from oven.  Top with bacon and reserved muffin halves.  

Fried Squash with Creamy Herb Dipping Sauce

If you're a gardener like me, you probably have an overabundance of zucchini and yellow squash each summer.  This is a delicious way to serve them.  Me, I like everything fried.  Just can't help myself.  The herb dipping sauce is the perfect compliment. 

3 yellow squash or zucchini, sliced into 1/2" rounds

2 1/2 tsp kosher salt, divided, plus more to taste

1/3 cup mayonnaise

1/3 cup sour cream

3 Tbsp chopped fresh tender herbs (such as dill, chives and parsley)

1 tsp white wine vinegar

2/3 cup whole buttermilk, divided 

1 tsp garlic powder, divided

1/2 tsp black pepper, divided

3 large eggs

1 1/2 cups self-rising cornmeal

1 cup dry breadcrumbs

Vegetable oil for frying

Sprinkel squash slices with 1 tsp salt and let stand for 15 minutes.  Meanwhile, stir together mayonnaise, sour cream, herbs, vinegar, 1/3 cup buttermilk, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp pepper.  Refrigerate sauce until ready to serve.  

Whisk together effs and 1/3 cup of buttermilk in a wide shallow bowl.  Place cornmeal, breadcrumbs, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp pepper.  Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat over medium-high heat.  Thoroughly pat squash slices dry.  Working in batches, dredge squash in cornmeal mixture, shaking off excess.  Dip in egg mixture, allowing excess to drip off.  Dredge in cornmeal mixture again, pressing to coat.  Place in a single layer on a plate or a baking sheet.  

Working in 3 batches, place squash in hot oil.  Cook, turning occasionally, until crisp and golden brown, 2 - 3 minutes.  Transfer to a paper towel-lined plate.  Sprinke with more salt to taste.  Transfer squash to a platter and serve with dipping sauce garnished with more chopped fresh herbs.  

 

Fish Tacos with Cilantro Lime Slaw

Hold on to your hats people.  My friend, Lindsey, sent me this recipe and it has instantly become a new favorite.  I've never been a huge fan of fish in general, but I've been working on that.  Eating a fish taco was not on my list of things I must try.  This recipe not only smells fabulous, it is absolutely delicious!  You'll be hooked and make it a regular if you take a chance to try it.  

For the Fish:

1 1/2 lb tilapia, cod or white fish

1 tsp chili powder

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

1//4 tsp onion powder

1/4 tsp cumin

1/2 tsp sea salt

1/2 tsp cracked pepper

For the Cilantro Lime Slaw

2 1/2 cups coleslaw mix

3 Tbsp mayonnaise

1 Tbsp lime juice

1 garlic clove, minced

1/3 cup chopped cilantro

1/2 tsp sugar

1/4 tsp sea salt

1/4 tsp cracked pepper

For Fish Taco Sauce: 

3 Tbsp sour cream

2 Tbsp mayonnaise

1 tsp lime juice

1/2 tsp garlic powder

1/4 tsp red pepper flakes

For Taco Assembly:

Warm tortillas

Extra lime juice

Spray the air fryer basket with oil.  In a small bowl, mix the spices, salt and pepper well to combine.

Pat fish dry and then lay it in the air fryer basket.  Brush with olive oil.  Generously cover the fish with the spice rub and gently press it into the fish.  spritz over top of the fish with oil to help it all hold to the fish and stay moist.  Flip fish and season the other side.

Preheat your air fryer to 400 degrees.  Heat the fish for about 8 - 10 minutes or until opaque and easily flakes.  

While the fish cooks, toss together the ingredients for the cilantro lime slaw.  Adjust the salt to taste or add more lime juice as desired.  Combine ingredients for the taco sauce and stir well.  

When the fish is cooked, remove from the air fryer basket.  Cut into small pieces and add to tortillas and top with slaw.  Add an extra squeeze of lime.  Top with Fish Taco Sauce. 

You're gonna love this one!

Sheet Pan Meat Loaf Dinner

Again, another sheet pan dinner.  There's a reason they are a favorite dinner choice of mine.  You really minimize the dirty dishes when you're cooking for the family.  This one hits a lot of notes and makes a perfect weeknight dinner choice.  

1 egg, lightly beaten
1/2 cup shredded cheddar cheese

1/3 cup shredded carrots

1/4 cup finely chopped onion

1/4 cup dry breadcrumbs

2 tsp Worcestershire sauce

2 tsp steak seasoning

1 tsp prepared horseradish

1 lb lean ground beef

12 oz tiny potatoes, larger ones halved

1 Tbsp olive oil

1/4 tsp kosher salt

1/4 tsp ground black pepper

8 oz fresh green beans, trimmed

2 Tbsp packed brown sugar

2 Tbsp ketchup

2 tsp yellow mustard.

Preheat your oven to 375 degrees.  Line a sheet pan with parchment paper or foil.

Stir together egg, cheese, carrot, onion, breadcrumbs, Worcestershire sauce, 1 tsp steak seasoning, and the horseradish in a medium bowl.  Add ground beef; mix well.  Divide mixture into four equal portions; shape into round loaves.  Arrange loaves in pan.

Combine potatoes, olive oil, the remaining 1 tsp steak seasoning, the salt and black pepper in another bowl; toss to coat.  Place potatoes, cut sides down if halved, in pan with loaves.  Bake uncovered 15 minutes.  

Meanwhile. add green beans to the bowl with residual olive oil and seasoning from potatoes; toss to coat.  In a small bowl stir together brown sugar, ketchup, and mustard.

Remove pan from oven.  spread green beans over the potatoes and spoon the brown sugar mixture over the loaves.  Bake 15 minutes more or until meat loaves are done and vegetables are tender.  

Serve and enjoy!

Sesame Beef and Broccoli

I love sheet pan dinners because clean-up is usually a breeze.  This has always been a family favorite.  My whole crew were fans of Chinese dishes.

4 cups fresh broccoli florets

2 Tbsp vegetable oil

1 lb beef flank steak, thinly sliced into 2" long strips

4 oz fresh mushrooms, stems removed and caps halved

2 Tbsp soy sauce

2 cloves garlic, minced

3 Tbsp hoisin sauce

1 Tbsp packed brown sugar

1 Tbsp rice vinegar

2 tsp sesame seeds

1 tsp sesame oil

2 cups hot cooked white rice or soba noodles

1/4 cup bias-sliced green onions

Preheat your oven to 425 degrees.  Line a sheet pan with parchment paper or foil.  Place broccoli in one side of the pan.  Drizzle with 1 Tbsp of the vegetable oil, toss to coat.  Roast 8 minutes or until broccoli is tender.

Meanwhile, in a medium bowl combine steak, mushrooms, 1 Tbsp of soy sauce, the remaining 1 Tbsp vegetable oil, and the garlic; toss to combine.  Place steak mixture in pan with broccoli.  Roast 8 - 10 minutes or until steak is cooked through and broccoli is lightly browned.  

For sauce, whisk together hoisin sauce, brown sugar, rice vinegar, the remaining 1 Tbsp soy sauce, the sesame seeds, and sesame oil in a small bowl.  

Pour sauce over steak and broccoli, toss to coat.  Serve steak and broccoli with rice.  Top with green onions, and if you like, serve with chili crisp.  

Note:  Not familiar with Chili Crisp or Hoisin Sauce -- see your grocer's international foods aisle.  

 

Red Wine Vinegar Marinade

This is a marinade that I use frequently in everything from salads, to beef, pork and chicken.  It's fresh and delicious.  And, so simple to make. 1/4 cup red wine vinegar

1 Tbsp minced shallots

2 tsp packed brown sugar

1 1/2 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1/8 tsp dried oregano

1/4 cup olive oil

Combine all ingredients in a small bowl and whisk until well-combined.  

This can be prepared ahead of time and stored covered in the refrigerator for several days.

 

Eggs in a Basket

 

Who doesn't love breakfast for dinner?  This has been a family favorite for years.  It's just so satisfying.

1 (20 oz) pkg refrigerated shredded hash brown potatoes (4 cups)

1/4 cup butter, melted

1/2 tsp salt

1/2 tsp black pepper

3 oz sliced prosciutto (6 slices coarsely chopped)

1 Tbsp pure maple syrup, plus more for serving

6 eggs

3/4 cup shredded provolone cheese

Fresh thyme for garnish

Preheat your oven to 375 degrees.  Coat 6 (6 oz) ramekins with cooking spray.

Stir together potatoes, melted butter, salt and pepper in a large bowl.  Evenly divide potato mixture among prepared ramekins.  Press to create an even layer in bottom and up sides of each ramekin.

Bake until potatoes are golden brown, 40 - 45 minutes.  

Meanwhile, toss together prosciutto and maple syrup in a small bowl. 

Crack an egg gently into each ramekin.  Sprinkle evenly with cheese and prosciutto mixture.  Bake until egg whites are set and yolks are desired doneness (you will have to poke around the cheese to check if the white is set), 10 - 15 minutes.  

Run a knife or offset spatula around edges before removing.  Garnish with thyme and serve with additional maple syrup.

Note:  You can easily substitute fried bacon strips (chopped) for the prosciutto.

Layered Salad for a Crowd

This salad is a favorite of my family.  I took it to a luncheon recently and almost everyone asked for the recipe.  I like to make the dressing the day before so the flavors blend together.  

1 cup mayonnaise

1/4 cup whole milk

2 tsp dill weed

1/2 tsp Red Robin seasoning blend

1 large bunch of romaine lettuce

2 medium carrots, grated

1 cup chopped red onion

2 medium cucumbers, slice

1 (10 oz) package of frozen peas, thawed

1 1/2 cups shredded cheddar cheese

3/4 cup bacon bits.

For dressing, in a small bowl, whisk the mayonnaise, milk, dill and Red Robin seasoning blend.  

In a 4-quart clear glass serving bowl, layer the romaine lettuce, carrots, onion and cucumber.  Do not toss.  Pour dressing over the top; sprinkle with peas, cheese and bacon.  Cover and refrigerate until serving.   

Herbed Pork Chops with Apple Relish

 

Who doesn't love pork chops for dinner?  But sometimes it's nice to step it up a bit and add a few fresh veggies.  Give this one a try.

4 tsp olive oil

1/2 lb fingerling potatoes, halved

1/2 lb carrots, peeled and sliced in 1/4" slices

1 sprig of fresh thyme

1 recipe Apple Relish (see below)

1 tsp fresh garlic, minced

1 tsp Dijon mustard

Sea salt and ground black pepper to taste

4 (1" thick) pork loin chops

Apple Relish

1 Granny Smith apple

1/4 cup finely chopped shallot or green onion

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 Tbsp freshly chopped parsley

2 tsp honey

Season to taste

Heat 2 tsp olive oil in a large skillet over medium heat.  Add potatoes, carrots, and thyme.  Toss to coat.  Cook, covered for 20 minutes. stirring twice.  Meanwhile, prepare apple relish.

Add garlic to mixture in skillet and cook 1 minute.  

In the same skillet, heat remaining olive oil over medium-high heat.  Add pork and cook to desired doneness, turning once.  Allow 6 - 7 minutes total for medium.  Remove pork from skillet.  

Serve pork chops with potato mixture and top with Apple Relish.

Apple Relish

Core and chop 1 Granny Smith apple.  In a medium bowl, combine apple, 1/4 cup shallots or green onions, 2 Tbsp olive oil. 2 Tbsp red wine vinegar, 1 Tbsp chopped parsley, and 2 tsp honey.  Stir well and season to taste.  

This is a delicious twist on pork chops for dinner!!