Classic French Vinaigrette and Variations

I love being able to make my own salad dressing in a snap.  I almost never buy bottled dressings anymore.

1/4 cup red wine vinegar

1 Tbsp Dijon mustard

3/4 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup olive oil

In a medium bowl, with wire whisk, mix vinegar, mustard, salt, and pepper until blended.  In thin, steady stream, whisk in oil until blended.  Transfer to a jar; cover and refrigerate up to 1 week.  

Balsamic Vinaigrette

Prepare as directed but replace red wine vinegar with balsamic vinegar and reduce mustard to 1 tsp.  Makes about 3/4 cup.  

Mustard-Shallot Vinaigrette

Prepare as directed but add 1 Tbsp minced shallot.  Cover and refrigerate up to 1 day.  Makes about 3/4 cup.

 

Spicy Peanut Sauce

I am actively trying to teach myself to make Thai and Chinese dishes.  Some days I do well and some days I don't.  I have a long way to go.  I made this spicy peanut sauce a few days ago and served it with chicken skewers.  It was surprisingly delicious.

1/4 cup creamy peanut butter

1/4 cup very hot water

4 tsp seasoned a rice vinegar

1 Tbsp soy sauce

1 Tbsp light molasses

1/8 tsp crushed red pepper

In a small bowl combine all ingredients and whisk until smooth.  

Makes 2/3 cup.

 

Cool Cucumber Relish

This is a simple recipe that is good on burgers, with a chicken dish or any other summertime dinner.  I use this frequently each summer when I have an abundance of cucumbers.  It's so good!

4 medium Kirby cucumbers (about 4 oz each), finely chopped

1/4 cup seasoned rice vinegar

2 Tbsp finely chopped red onion

1 Tbsp vegetable oil

1/4 tsp red pepper flakes

Combine all ingredients in a medium bowl and mix well.

Chill in the refrigerator for one hour to combine flavors,

Serve with your favorite dish.

 

Mini Crab Cakes with Lemon Sauce

 

These are crispy delights!  Who doesn't love a crab cake?  This is one recipe you'll make again and again.

2 Tbsp butter

1 small onion, finely chopped

1 stalk celery, finely chopped

1/4 cup mayonnaise

1 Tbsp sour cream

2 tsp grainy Dijon mustard

1/2 tsp lemon zest

1/4 tsp salt

1/8 tsp cayenne pepper

1 lb lump crabmeat, picked over

1 cup fresh breadcrumbs (about 2 slices of bread)

Lemon Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1 tsp lemon zest

1 Tbsp fresh lemon juice

Pinch of salt

Pinch of cayenne pepper

In a 10" skillet, melt butter over medium heat.  Add onion and celery.  Cook until vegetables are tender, about 10 minutes, stirring frequently.  Let cool.

In a large bowl, stir mayonnaise, sour cream, mustard, lemon zest, salt, and cayenne until blended; stir in breadcrumbs just until mixed.  Cover and refrigerate 30 minutes or up to 4 hours. 

Meanwhile, prepare lemon sauce.  In a small bowl, stir together mayonnaise, sour cream, lemon zest, and juice, salt and cayenne until blended.  Makes about 1/2 cup.  Cover and refrigerate until ready to serve. 

Preheat oven to 400 degrees.  Lightly grease 2 cookie sheets.  Drop level tablespoons of chilled crab mixture, pressing lightly onto prepared cookie sheets.  Bake until golden brown, about 15 minutes.  

Top each crab cake with about 1/2 tsp lemon sauce.  Serve hot.   

Bacon Bow Tie Crackers

I love any recipe that revolves around bacon.  Honestly, you may just want to double this recipe.  Trust me, these yummy snacks will not last long at any gathering.  

8 thin bacon slices

24 rectangle-shaped buttery crackers (I like Club crackers)

That's it, two ingredients.  Not bad, huh?

Preheat your oven to 250 degrees.  

Cut each bacon slice crosswise into thirds to make a total of 24 pieces.  Wrap 1 bacon piece around the narrow center of each cracker without overlapping ends.  Arrange in a single layer, seam side down, on a lightly greased wire rack set in a rimmed baking sheet.

Bake until bacon is crisp and center edges have pulled in to resemble a bow tie, about 1 hour and 30 minutes.  Cool on a wire rack 5 minutes before serving.

Trust me . . . I always double this recipe and there are never any leftovers.  

 

Healthy Caesar Salad

I do love a Caesar salad!  I came across this recipe for a healthy, lower calorie recipe, and let's just say, it's a keeper.  It's the perfect addition to my favorite dinner -- a ribeye, baked potato and a Caesar salad.  YUM!!

1/2 loaf (4 oz) Italian bread

1 garlic clove, minced

2 Tbsp Olive oil

1/4 cup mayonnaise

1/4 cup freshly grated Parmesan cheese

3 Tbsp fresh lemon juice

1 tsp Anchovy paste

1/2 tsp coarsely ground black pepper

1 pkg (18 oz) Romaine lettuce, torn into bite-size pieces

Preheat your oven to 400 degrees.

Cut bread int 1/2" cubes and place in a bowl.  Drizzle with 1 Tbsp olive oil and add the minced garlic.  Stir to coat well.  Place on a parchment paper lined sheet pan and bake for 10 minutes or until golden brown and crisp.  Cool croutons on the pan.

Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan, lemon juice, 1 Tbsp olive oil, anchovy paste, and pepper.

Add lettuce and croutons to dressing in bowl; toss to coat.

Top with some shaved Parmesan.

Enjoy!

Shrimp Risotto with Baby Peas

This is another really impressive looking dish, and it is just as delicious as it looks.  Be sure to buy shrimp in the shells for this dish.  Making a quick stock with the shells gives this pretty risotto a more complex flavor.  

4 cups water

1 3/4 cups chicken, vegetable, or homemade broth

1 lb medium shrimp, shelled and deveined, shells reserved

1 Tbsp butter

1 1/2 tsp salt

1/8 tsp ground black pepper

1 Tbsp olive oil

1 small onion, finely chopped

2 cups Arborio rice

1/2 cup dry white wine

1 cup frozen baby peas

1/4 cup chopped fresh parsley leaves

In a 3-quart saucepan, combine water, broth, and shrimp shells.  Heat to boiling over high heat.  Reduce heat; simmer 20 minutes.  Strain broth into a bowl and measure.  If needed, add water to equal 5 1/2 cups.  Return broth to same clean saucepan; heat to boiling.  Reduce heat to maintain simmer, cover.

In a 4-quart saucepan, melt butter over medium-high heat.  Add shrimp, 1/2 tsp salt, and pepper; cook, stirring, until shrimp are just opaque throughout, about 2 minutes.  Transfer to a bowl.

In the same saucepan, heat oil over medium heat.  Add onion and cook until tender, about 5 minutes.  Add rice and remaining 1 tsp salt; cook, stirring frequently, until rice grains are opaque.  Add wine; cook until wine has been absorbed.  Add about 1/2 cup simmering broth to rice; stir until liquid has been absorbed.  Continue cooking, adding remaining broth 1/2 cup at a time and stirring after each addition, until all liquid has been absorbed and rice is tender but still firm, about 25 minutes.  (Risotto should have a creamy consistency.)  Stir in frozen peas and shrimp and heat through.  Sprinkle on parsley and serve.

Grilled Fish Tacos

Coated with a bold, Baja-style rub of cayenne and oregano and then char-crusted on the grill, the Cod in these taqueria-worthy tacos tastes anything but fishy.  A from scratch salsa with corn and avocados rounds out the meal.  

1 lemon

2 1/2 tsp vegetable oil

1/2 tsp salt plus a pinch

2 ears corn, husked

1 avocado, cut in half and pitted

3 cloves garlic, minced

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1 lb Cod fillets

12 crunchy corn tortillas

1 large tomato, finely chopped

Fresh cilantro leaves and lime wedges

Prepare grill (indoor or outdoor) for grilling over medium-high heat.  From lemon, zest 2 tsp of zest and squeeze 2 Tbsp juice.

On plate, rub 1/2 tsp oil and pinch of salt all over corn and cut sides of avocado.  On another plate, combine garlic, oregano, cayenne, lemon zest, 1/4 tsp salt, and remaining 2 tsp oil.  Place fish on plate and rub all over with spice mixture to coat.  

Place fish, corn, and avocado halves, cut sides down, on hot grill grate.  Cook fish 3 - 4 minutes or until opaque throughout, turning over once.  Cook vegetables 5 minutes or until charred, turning occasionally.  

Transfer fish, corn and avocados to cutting board.  Let cool while waring tortillas.  Place tortillas on grill in single layer and cook 1 minute, turning once.  Stack on large sheet of foil and wrap tightly.  

Cut corn kernels from cobs.  Peel and finely chop avocado.  Break fish into large chunks.  In large bowl, mix together tomato, corn, avocado, lemon juice, and remaining 1/4 tsp salt.  Divide fish and tomato mixture among tortillas and serve with cilantro and lime wedges.  

Roast Pork Loin with Apricot-Cranberry Sauce

This recipe is perfect when you want to serve a dinner to impress.  It looks fantastic and it's not that tough to prepare.

1 Pork-loin roast (6 lbs trimmed)
2 large lemons zested and juiced

2 garlic cloves, minced

1 Tbsp olive oil

2 tsp coarsely ground black pepper

1 tsp salt

2 Tbsp butter

1 small white onion, finely chopped

18 oz chicken broth

1 cup dry white wine

1/2 cup dried cranberries

1/2 cup dried apricots, chopped

                                                 1/2 cup loosely packed fresh parsley leaves, chopped

Preheat your oven to 350 degrees.  Pat pork loin dry with paper towels.

From lemons, grate 2 1/2 tsp zest and squeeze 1 Tbsp lemon juice.  In a cup, mix the zest and juice, garlic, oil, pepper and salt.  Rub mixture on pork.  

Place pork on rack in medium roasting pan.  Roast pork for 1 1/2 - 2 hours until internal temp reaches 155 degrees.

While pork is roasting, prepare fruit sauce.  In a 2-quart saucepan, melt butter over medium heat.  Add onion and cook until tender and golden, about 10 minutes.  Add broth, wine, cranberries, and apricots; heat to boiling over high heat.  Boil, stirring occasionally, until sauce is reduced to about 2 2/3 cups, about 8 minutes.  Remove saucepan from heat.

When pork is done, transfer to warm large platter; keep warm.  Let stand 15 minutes to set juices for easier carving.  

Meanwhile, skim fat from drippings in roasting pan and discard.  Add fruit sauce to pan and cook over medium heat, stirring until browned bits are loosened from bottom of pan, about 1 minute.  Stir in parsley.

Add any meat juices from the platter to sauce.  Serve roast with apricot-cranberry sauce.  

Pineapple Firecracker Stir Fry

Surprisingly enough, I discovered this recipe on the top of Dole pineapple chunks and I love it!  It's quick . . . it's fresh . . . it just a little spicy.  Just the way I like it.  

1 lb chicken breast, thinly sliced

1/4 cup cornstarch

Salt and pepper, to taste

3 Tbsp vegetable oil

1/2 cup sweet chili sauce

2 cloves garlic, minced

1 pkg (15 oz) Dole pineapple chunks, drained, juice reserved

1 cup broccoli florets

2 scallions, thinly sliced for garnish

Combine chicken, cornstarch, salt and pepper in a bowl.  Toss well to coat.  

Heat oil in wok or large skillet over medium-high heat.  Add chicken and stir fry until cooked through.  Add broccoli and cook until it starts to soften.

Add sweet chili sauce, minced garlic, pineapple chunks, and 1/4 cup reserved pineapple juice to wok.  Reduce heat to low and continue to stir until sauce is slightly thickened, about 2 minutes.  

Garnish with scallions and serve with rice, if desired.  

This is soooooo good!

Freezer-Friendly Blueberry BBQ Sauce

Oh my, this recipe came into my life quite by accident.  I had a pint of blueberries in my fridge that really needed to be used.  I asked Chat GPT for some ideas and this is where we landed.  It's fantastic on chicken or pork.  Give it a try.  You won't be disappointed.  It's unique and very tasty!

1 pint of blueberries

1 cup of your favorite BBQ sauce (don't make it spicy)

1/4 cup chopped onion

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 tsp salt

Combine everything in a saucepan.

Simmer gently, uncovered, 20 - 25 minutes, stirring occasionally

Lightly mash berries as they soften

Taste and adjust sweet/tang

Cool completely

 

Teriyaki Fried Mushrooms

These fried mushrooms are perfect for topping steaks, hamburgers or simply eating as a side dish, which is what we do.  They are delicious!

1 lb white button mushrooms or baby bella mushrooms, washed, bottoms cut off and sliced thick

1/4 cup salted butter

1 garlic clove, minced

1/4 cup Teriyaki sauce

Place the mushrooms and the butter in a large skillet.  Fry the mushrooms on medium-high heat for 10 - 15 minutes until they have reduced in size and are soft.  

Add in the garlic and fry for another 2 - 3 minutes until it has browned.

Mis in the Teriyaki sauce and stir.  

Sprinkle with parsley for garnish if desired and serve hot.  

Bulgogi Pork Tenderloin with Roasted Carrots & Lime Rice

I made this for dinner last night and it was super good!  This recipe comes from Hello Fresh.  My first questions was, "What is Bulgogi Sauce?"  After a chat with Alexa, I discovered it is simply Korean BBQ sauce and can typically be found in the Asian food aisle at the grocery store.  Give this one a try.  I promise it will not disappoint.

24 oz fresh carrots, sliced into 1/2" rounds
1 lime, zested and halved

2 green onions, sliced, green and white parts separated

1 cup Jasmine rice

24 oz pork tenderloin

8 oz Bulgogi sauce

Kosher salt

Black pepper

1 tsp olive oil

1 tsp vegetable oil

2 Tbsp butter

Preheat your oven to 425 degrees.

In a small pot, combine rice with 1 3/4 cup water and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender, 15 - 18 minutes.   Keep covered off heat until ready to serve.  

While rice cooks, toss sliced carrots with a drizzle of olive oil, salt and pepper Mix well and toss on one side of a sheet pan.  Roast on top rack for 10 minutes (you'' add the pork then).

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.  Heat a drizzle of oil in a large pan over medium heat.  Add pork, sear, turning occasionally, until browned all over, 4 - 8 minutes.  

Once carrots have roasted 10 minutes, remove sheet pan from oven.  Flip carrots and carefully place seared pork on the empty side.  Return to top rack until pork is cooked through and carrots are tender, 10 - 12 minutes.

When pork and carrots have 5 minutes left, melt 1 Tbsp butter in pan used for pork over medium-high heat.  Add scallion whites and cook until fragrant, 1 - 2 minutes. Stir in bulgogi sauce and 1 Tbsp water.  Bring to a simmer stirring, until warmed through, 2 - 3 minutes.  Turn off heat.

Fluff rice with a fork.  Stir in 1 Tbsp butter, a squeeze of lime juice and half the lime zest (add more zest if you like).  Season with salt and pepper.

Divide rice, pork, and carrots between plates.  Drizzle pork with sauce.  Sprinkle with scallion greens.

Apple Cider-Glazed Bone-in Chicken

 

This dish is another winner I discovered from Home Chef.  It's smoky, tangy, and completely satisfying.

2 tsp whole grain mustard

1 Tbsp honey

1 oz butter

1 tsp chili powder

1 tsp cumin

3 oz Apple Cider

1 lb Bone-in skin-on chicken breasts or thighs

1 lb sweet potatoes

1 shallot

6 chive sprigs

1/4 cup chicken stock

Slice sweet potatoes into 1/2" wedges.  Place sweet potatoes on prepared baking sheet and toss with 1 Tbsp olive oil.  Sprinkle with the mixture of the chili powder and cumin rub. Stir well. 

Spread into a single layer on one half and roast in hot, oven, 15 minutes.

Remove from oven and flip wedges.  Sweet potatoes will finish cooking in a later step.  

Pat chicken breasts dry and season both sides with salt and pepper.  Place a medium non-stick pan over medium-high heat and add 2 tsp olive oil.  Add chicken to hot pan, skin side down and sear until golden brown 2 - 3 minutes per side.  

Transfer to empty half of prepared baking sheet, skin side up.  Roast until chicken is fully cooked, 16 - 18 minutes.  Rest cooked chicken at least 5 minutes.  Wipe pan clean and set aside. 

While the chicken cooks, mince the chives, peel and halve the shallot and slice thinly.  Cut butter into four pieces.  

Return the pan used to sear the chicken to medium heat.  Add 1 tsp olive oi..  Add shallots and stir often until softened, 4 - 5 minutes.

Add apple cider, honey, mustard, and chicken stock.  Add a pinch of salt and stir to combine.  Cook until liquid is reduced by half, 1 - 2 minutes.  Add butter one piece at a time and stir until combined.  Add cooked chicken and flip to coat.  Remove from the burner.

Plate chicken and sweet potatoes.  Spoon sauce over the chicken and garnish with chives.

;  

Taco Pie

 Need a quick dinner idea?  Taco pie is a winner.  It's filled with ground beef seasoned with traditional Tex-Mex seasonings and spices on top of a buttery fluffy crust.  Top it with cheese and your choice of optional toppings.

1 (8 oz) package refrigerated crescent rolls

1 lb ground beef

1 (1oz) package taco seasoning mix

8 oz Mexican-style cheese blend, shredded

** Optional Toppings **

Sour cream

Shredded lettuce

Diced tomatoes

Green onions

Avocado

Black olives

Preheat your oven to 350 degrees.

Cover a round or square cake pan or pie plate with the crescent dough flat on the bottom.  Bake according to package instructions.

While your crust is baking, heat a large skillet over medium-high on the stove-top.  Cook the ground beef until it's no longer pink.  Season with salt and pepper.  Add the taco seasoning, stirring to combine.

When the crust is done baking, add the beef to the crust and layer with the cheese.  

Place the pie back in the oven and bake until the cheese is melted, about 10 minutes.

Slice and top with toppings of your choice.  

Garlic Butter Shrimp Scampi with Spaghetti and Roasted Broccoli

This is the perfect "I've had a rough day. I need comfort food." dinner.  It's full of flavor, good for you, and ready in about 45 minutes.  It's a one pot wonder.  This is a Hello Fresh favorite of mine. 

1 lb Broccoli florets trimmed

3 garlic cloves, minced

2 lemons

12 oz spaghetti

1 tsp red pepper flakes

20 oz raw, tail-on shrimp

1/2 cup chicken stock

1/2 cup grated Parmesan cheese

6 Tbsp butter, softened

Adjust top oven rack to top position and preheat your oven to 450 degrees.

Bring a large pot of salted water to a boil.

Wash and dry all produce.  Cut broccoli florets into 1" pieces

Zest and quarter both lemons.  Peel and mince the garlic

Toss broccoli on a baking sheet with a drizzle of olive oil, salt and pepper.  I like to sprinkle with a pinch of the minced garlic.  Roast on the top rack until browned and a bit crispy, 12 - 15 minutes.  Sprinkle with half the lemon zest and set aside.

Once water is boiling, add spaghetti to pot.  Cook until al dente, 9 - 11 minutes.  Reserve 1 cup of the pasta cooking water, then drain.

 While the past cooks, place 6 Tbsp butter in a small microwave-safe bowl.  Microwave until just softened, about 10 seconds.  Add half of the lemon zest and half the Parmesan, a pinch of garlic, and a small pinch of red pepper flakes.  Mash to combine.  Season with salt and pepper.  

Rinse shrimp under cold water, then pat dry with paper towels.  Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt and pepper.  Heat a large pan over medium-high heat.  Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2 - 4 minutes.

Add the chicken stock to the pan with the shrimp.  Add the drained spaghetti, roasted broccoli, garlic butter and 1/4 cup of the reserved pasta cooking water.  Toss until everything is combined and coated in a buttery sauce.  Add a squeeze or two of lemon juice to taste.  Season with salt and pepper.

Divide pasta between bowls and top with remaining Parmesan and a pinch of red pepper flakes, if desired.  

Good Gravy

I found this some time ago on the Schnucks website and thought it was brilliant, simple and delicious.  

Whether you're serving turkey, beef or ham, we'll show you how to make a delicious gravy using all of those yummy leftover juices and bits plus a few add-ins.

Start by adding 1/4 cup of pan drippings from roast to a large pan over medium heat.  Warm until melted.

If desired, add 1 cup chopped onion or mushrooms or 1/2 cup of each to the pan and sauté until softened, 5 - 7 minutes.  

Stir in 1/4 cup flour and cook until flour browns slightly, 2 - 3 minutes.

Nest, choose your flavor from the options below these steps and gradually, whisk into the sautéed mixture.  

Bring to a boil and cook, stirring frequently, about 5 minutes or until thickened.

Turkey

1 cup chicken stock

1 cup white wine

2 Tbsp chopped fresh sage

2 Tbsp chopped fresh thyme

Beef

1 cup beef stock

1 cup red wine

2 Tbsp chopped fresh rosemary

Ham

2 cups apple cider

1 Tbsp whole grain mustard

1 tsp ground cloves

 

Slow-Cooker Salsa Chicken

This is a delicious new way to spice up your chicken breasts.  I found this recipe a few years ago in Southern Living.  It has definitely become a regular in our house. 

2 lbs boneless, skinless chicken breasts or thighs

1 tsp kosher salt

1/2 tsp black pepper

2 (16 oz) containers refrigerated medium salsa

1/4 cup chopped fresh oregano

8 cups hot cooked yellow rice 

Chopped fresh cilantro and lime wedges for serving

Place chicken in a 6-quart slow cooker; sprinkle evenly with salt and pepper.  Add salsa and oregano.

Cover and cook on high for 2 hours or low for 4 hours, until chicken is cooked through.  Turn off slow cooker.  Transfer chicken to a large heatproof bowl; let cool 10 minutes.

Shred meat into bite-size pieces.  Add liquid in slow cooker to chicken; toss to coat.

Serve over hot rice; garnish with cilantro and serve with lime wedges.

 

Queso Blanco Soft Tacos

Every once in a while, I'll find myself trying to think of what to fix for dinner and nothing even remotely sounds good.  This is one of my go-to dinners on those nights.  It's quick, it's flavorful, and it uses ingredients I normally have in my fridge and pantry.

3 green onions, thinly sliced
3 plum tomatoes, cut into 1/2" pieces

2 ripe avocados, pitted, peeled and cut into 1/2" pieces

2 cups Romaine lettuce, thinly sliced

1/4 cup loosely packed fresh cilantro leaves

1 cup medium salsa

12 oz Queso Blanco cheese, cut into 12 slices

12 (6") corn tortillas, warmed

1 lime, cut into 4 wedges

Warm your tortillas either in the oven or microwave.  I like to put them on a sheet pan in the oven and let them get just a little bit brown and slightly start to crisp.  

On a platter, arrange green onions, tomatoes, avocados, lettuce, and cilantro.  Pour salsa into a serving bowl.  

Heat a nonstick 12" skillet over medium heat until hot.  Add cheese and heat, turning over once, until dark brown in spots, 2 - 3 minutes.  

Place 1 slice of cheese in each tortilla and fold tortillas in half.  Serve immediately with vegetable platter, salsa and lime wedges.  

 

Everyone gets to make their own soft taco with their favorite mix of ingredients.  Yum!!

Chicken Corn Chowder

I don't know about you, but I get tired of eating the same thing over and over again.  I like to shake things up a little bit to keep my meals interesting.  Substituting chicken corn chowder for my standard clam chowder does just that.  I think you'll really like this one!

8 oz bacon, chopped

1/2 cup butter

1 small carrot, diced

1 stalk celery, diced

1 small white onion, diced

2 cloves garlic, minced

1/2 cup flour

3 cups corn (frozen kernels)

2 cups potatoes, peeled and diced

4 cups chicken broth

2 cups whole milk

1/2 cup Half and Half

2 cups chicken, cooked and shredded

Salt and pepper to taste

Parsley, chopped (optional for garnish)

In a large stockpot or Dutch oven over high heat, cook the bacon pieces, stirring occasionally, until quite crispy, about 6 - 7 minutes.  Once the oil begins to form, turn the heat down to medium.

Once all of the bacon is cooked to a nice crisp, transfer it to a paper-towel lined plate.

Drain the stockpot of excess grease, reserving about 1 Tbsp and any browned bits at the bottom.  

Using the same pot over medium-high heat, melt the butter.  Add the carrot, celery and onion and cook until tender and just starting to brown, about 5 - 10 minutes.  Stir occasionally.  

Add the garlic, stirring, and allow to cook until fragrant, about 1 minute. 

Sprinkle the flour over the mixture and allow to cook, stirring frequently, until truly golden, about 2 - 3 minutes.  Reduce the heat as needed to prevent burning.  Cook until the flour smells nutty.

Add the corn, potatoes, and the chicken broth, stirring well and scraping the bottom of the pan to release anything that may have stuck.  

Cook over medium-high heat and bring the mixture to a boil.  

Cook until the potatoes are tender, about 15 - 20 minutes.  

If desired, use an immersion blender to blend about half of the soup, or transfer half of the mixture to a blender and pulse a few times.

Reduce the heat to low, add the milk, Half & Half, chicken, and salt and pepper.  Cook just long enough to heat through. 

Serve immediately.  Enjoy!  It's perfect for a cold night's dinner.

 

Whiskey-Glazed Pork Chops

This recipe gives you a shot of garlic and a whiskey glaze to add some kick to your pork chop dinner.

2 Tbsp vegetable oil
1 lb broccoli florets
8 oz fresh mushrooms, stemmed and cut into 1" pieces

1/2 cup plus 3 Tbsp water

1/4 cup plus 1 Tbsp soy sauce

1/4 tsp freshly ground pepper

4 center-cut boneless pork chops (3/4" thick)

2 garlic cloves, lightly smashed

2 Tbsp whiskey

2 Tbsp sugar

Thinly sliced green onions for garnish

In a 12" skillet, heat 1 Tbsp oil over medium-high heat until hot.  Add broccoli and mushrooms.  Cook 1 minutes; stir in 1/2 cup water and 1 Tbsp soy sauce.  Cover and cook 3 minutes or until vegetables are tender and liquid has evaporated.  Transfer to serving plates; keep warm.

Wipe out skillet and heat remaining Tbsp oil over medium heat.  Sprinkle 1/4 tsp pepper on pork to season both sides.  Add pork to skillet and cook 7 - 8 minutes or until browned on the outside and barely pink in the center, turning once.  Transfer pork chops to plate.

To same skillet, add garlic, whiskey, sugar, and remaining 1/4 cup soy sauce and 3 Tbsp water; simmer 4 - 6 minutes or until sauce is the consistency of thin syrup, stirring occasionally.  Stir in any accumulated pork juices from plate.  Remove and discard garlic.  

Divide pork chops among plates with broccoli mixture.  Spoon sauce over pork.  

 

Bacon Wrapped Top Sirloin Medallions

2 (6 oz) 2" thick top sirloin fillets

2 slices thick cut bacon

Kosher salt

Freshly cracked black pepper

2 Tbsp salted butter

2 garlic cloves, minced

2 Toothpicks soaked in water

Wrap each sirloin fillet with a strip of bacon.  Secure with the toothpicks.

Season each steak lightly with kosher salt and black pepper.  

Melt the butter and add the minced garlic.  Stir well.  Brush steaks on all sides with the butter. 

Heat 2 Tbsp olive oil in a cast iron skillet over medium-high heat.  Sear the steak on one side for 3 minutes.  Rotate the steak 1/4 turn and sear for an additional 3 minutes.

Turn and repeat with the other side.  Sear for 3 minutes, then make a 1/4 turn and sear for an additional 3 minutes.  Continue to baste on all sides with the seasoned butter.  

Cook for another 6 minutes per side or until the steaks reach your desired doneness.

Remove to a platter and rest for 5 o- 10 minutes.  

Remove toothpicks prior to serving.  

 

Crispy Chicken Cutlets with Cherry Tomato Panzanella

This is comfort food at its best!  It's also a great way to use the abundance of cherry tomatoes you'll get from your garden if you're a gardener.  

1/4 small onion, thinly sliced

3 Tbsp distilled white vinegar, divided

Kosher salt, freshly ground pepper

6 Tbsp olive oil, divided

1 cup torn country-style bread

2 chicken breasts

2 Tbsp vegetable oil

1 lb cherry tomatoes

Pinch of sugar

3/4 cup parsley leaves with tender stems

Combine onion and 2 Tbsp vinegar in a small bowl.  Season with salt and pepper and a pinch of sugar, set aside.  

Heat 2 Tbsp olive oil in a large skillet over medium-high heat.  Add bread; season with salt and pepper.  Cook, tossing, until golden brown, 5 - 8 minutes.  Transfer to a medium bowl.  Wipe out skillet.

Using a thin, sharp knife to slice the chicken breasts into 1/4" cutlets; season with salt and pepper.

Heat 1 Tbsp vegetable oil in skillet over medium-high heat.  Cook the chicken breasts until golden brown and nearly cooked through, about 4 minutes.  Turn and cook until cooked through, about 1 minute more; second side will not brown.  Transfer to a platter.  

Cut half of the tomatoes in half.  Heat 2 Tbsp olive oil in the same skillet over medium-high heat.  Add whole tomatoes; season with salt and pepper.  Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes.  Toss in sugar and remaining 1 Tbsp vinegar.  Transfer to the bowl with croutons.  Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp olive oil and toss.  Serve chicken with panzanella spooned over.  

 

Crispy Lemon Codfish

I've said lots of times that I was never really a fan of fish, but I've been working hard at finding recipes that will change that.  I found this at "The Spruce Eats" and it's super good and very simple.  Crispy cod fillets topped with a lemon butter sauce.
 

For the Fish

1 Tbsp butter

2 Tbsp olive oil

2 egg whites

2 cups panko breadcrumbs

1 1/2 lbs codfish fillets

Dash kosher salt

Dash freshly ground pepper

For Lemon Butter Sauce

1/3 cup fresh lemon juice

2 Tbsp white wine vinegar

2 Tbsp butter

1/2 tsp kosher salt

In a large nonstick frying pan, heat butter and olive oil over medium heat.

Set up a breading station with two shallow dishes.  Beat the egg whites and set them in one dish.  Spared out panko breadcrumbs in a thin layer in another shallow dish.

Dip the cod first in the egg whites, then in the panko, pressing lightly to help the breadcrumbs adhere.  Season with salt and pepper.

Sauté the coated fillets in the butter-olive oil mixture until golden, about 3 minutes.

Flip and cook on the other side until cooked through.  The fish will be opaque and flake easily with a fork.  

To Make the Lemon Butter Sauce

In a small saucepan, heat the lemon juice and vinegar over medium-low heat until the mixture is reduced by half, about 6 minutes.  

Stir in butter and salt.

Drizzle lightly over the crispy codfish fillets.

Serve and enjoy!

Asian Chicken Wings - Both Sticky and Crispy

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

Chicken Wings

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

Asian Sauce

1 tsp olive oil

Pinch of salt and pepper

1/4 tsp ground ginger

1 Tbsp sweet chili sauce

2 Tbsp honey

4 Tbsp brown sugar

5 Tbsp dark soy sauce

2 cloves garlic peeled and minced

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

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

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

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

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

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

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

Maryland Crab Cakes

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

 1 large egg

1/4 cup mayonnaise

1 Tbsp chopped fresh parsley (or 2 tsp dried)

2 tsp Dijon mustard

2 tsp Worcestershire sauce

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

1 tsp fresh lemon juice, plus more for serving

1/8 tsp salt

1 lb fresh lump crab meat

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

Optional:  2 Tbsp melted butter

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

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

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

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

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

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

Deluxe Cheeseburger Salad

 

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

2 sesame seed hamburger buns

1 small red onion, divided

2 plum tomatoes

3/4 lb lean ground beef

1/2 cup finely diced dill pickles

3/4 cup ketchup

1 Tbsp yellow mustard

8 cups thinly sliced romaine lettuce

1 cup shredded cheddar cheese

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

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

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

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

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

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

Bacon Buckaroo Burgers

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

1 large white onion, thinly sliced

4 Brioche Buns, halved

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

2 Tbsp Fry seasoning

1/2 cup BBQ sauce

8 strips bacon

1 1/2 lb ground beef

4 slices Gouda cheese

1 cup shredded cheese (your choice)

2 dill pickles

2 green onions

8 Tbsp sour cream

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

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

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

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

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

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

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

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

 

Tomato Salad with Pancetta Crisps

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

2 oz chopped pancetta

1/4 cup balsamic vinegar

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 large tomatoes, quartered and chopped into 1" pieces

1 English cucumber, halved lengthwise and thickly sliced

1/2 red onion, thinly sliced

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

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

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

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

 

Green Bean Salad with Feta and Sliced Almonds

 

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

1 lb slender green beans, ends trimmed

1 cup feta cheese crumbles

1 cup cherry tomatoes, sliced in half

1/2 red onion, sliced very thin

1/2 cup slivered almonds

3 Tbsp olive oil

2 Tbsp red wine vinegar

2 Tbsp fresh parsley, chopped

1 large garlic clove, minced

Salt and pepper to taste.

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

Add the feta cheese crumbles, tomatoes and red onions.  

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

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

Bundt Pan Roast Chicken with Potatoes

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

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

2 tsp Herbes de Provence

Kosher salt and freshly ground black pepper

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

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

4 garlic cloves, 3 smashed and 1 finely minced

Zest of 1 lemon and juice of half

1/2 tsp paprika

1 Tbsp roughly chopped fresh Italian flatleaf parsley

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

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

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

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

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

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

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

 

Oregano-Marinated Tomato Salad

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

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

2 Tbsp olive oil

2 Tbsp oregano leaves (from about 4 sprigs)

2 tsp kosher salt

1 tsp freshly ground black pepper

 

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

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

Lemon Thyme Pork with Roasted Green Beans & Garlic Herb Rice

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

12 oz fresh green beans

1 tsp dried thyme

1 1/2 lbs pork cutlets

1/4 cup chicken stock

2 lemons

1 cup Jasmine rice

4 Tbsp garlic herb butter

4 Tbsp sour cream

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

Quarter 1 lemon.  

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

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

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

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

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