Cranberry Apple Chutney

I've made lots of variations of chutney over the years.  In fact, there are numerous chutney recipes on this blog.  This one has become my favorite.  It's perfect for Thanksgiving dinner, your Sunday ham, and your ordinary pork chop or tenderloin dinner.

1 (12 oz) bag of fresh or frozen cranberries

1/4 cup water

2 large apples, cored and chopped

1 1/2 cups sugar

2/3 cup finely chopped onion

2/3 cup golden raisins

1/4 tsp ginger

2 garlic cloves, minced

1 tsp salt

1/4 tsp allspice

1/4 tsp cinnamon

1/8 tsp ground cloves

2/3 cup dark corn syrup

1/3 cup cider vinegar

2/3 cup chopped pecans (optional)

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large saucepan.

Bring to a boil over medium-high heat.  Reduce heat; cover, stirring occasionally for 15 minutes.

Add corn syrup, vinegar and pecans, if using.  Cook uncovered for 15 minutes, stirring frequently.

 

Breakfast Baked Potato

I'm a brunch lover . . . probably because I am not a morning person.  In my perfect world, I wouldn't have to get up before 9:00 AM.  Breakfast baked potatoes have become a favorite brunch recipe for me.  Give this one a try next time you plan a brunch.  

For 3 servings:

3 russet potatoes

2 Tbsp olive oil

2 tsp salt

1 Tbsp butter

2 oz cheddar cheese

1 Tbsp bacon diced

3 eggs

2 tsp salt

1 tsp pepper

1 Tbsp fresh chives, chopped

Preheat your oven to 350 degrees.  

Carefully piece potatoes with a fork.  On a baking sheet, oil the potatoes well and sprinkle with salt/  

Bake for about one hour.  If making more potatoes, an additional 15 minutes per potato is needed.

Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped-out insides (for mashed potatoes, etc.)

Spread butter on the inside of each scooped out potato.

Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.

Bake 25 minutes, until the egg white has cooked through.

Serve warm with chives.

 

Grilled Potato Salad

Looking for a new twist on potato salad?  Well, this should do the trick.  It's not your ordinary potato salad.  This is a must try!

7 small to medium red potatoes, quartered

1 sweet potato, peeled and cut into 1 1/2" cubes

1/4 cup mayonnaise

1 Tbsp Dijon mustard

2 tsp onion powder

2 tsp garlic powder

1/4 tsp cayenne pepper

Kosher salt and freshly ground black pepper

Bacon-Green Onion Vinaigrette, recipe follows

Preheat your oven to 400 degrees.

Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches.  Bring the water to a boil over high heat.  Once the water begins to boil, about 8 minutes, add the sweet potatoes.  Return to boil and cook for 8 more minutes.  Drain the potatoes and set aside to cool.

Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne pepper and some salt and pepper.  When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat. 

Using tongs, place the potato pieces on a foil lined baking sheet.  Place in the oven until browned, about 3 - 4 minutes.  Handle gently so they don't fall apart.

In a large bowl, place the Bacon-Green Onion Vinaigrette.  As the potatoes are cooked through, remove them from the baking sheet and place the hot potatoes in the bowl with the dressing.  Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.  

Bacon-Green Onion Vinaigrette

1 slice thick cut bacon, cut into 1/4" chunks

1/4 cup olive oil

2 Tbsp red wine vinegar

1 tsp Dijon mustard

2 Tbsp chopped fresh parsley

2 green onions, chopped

Kosher salt and freshly ground black pepper

In a small sauté pan, cook the bacon until crisp   Then set aside to cool.  Once cooled, pour the bacon and fat into a small bowl along with the olive oil.

In another small bowl, whisk together the vinegar and mustard.  Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify.  Add the parsley, green onions and salt and pepper to taste.  Whisk to blend.  

Sweet Chicken Bacon Wraps

I can't help but start thinking about what to serve on Super Bowl Sunday.  For me, the day is as much about food as football.  Especially this year now that the Chiefs are out of the playoffs.  I think this will make a perfect game day appetizer.  

2 1/4 lbs boneless, skinless chicken breasts, cut into 1" pieces

1 lb sliced bacon, cut into thirds

2/3 cup packed brown sugar

1 Tbsp chili powder

1/8 tsp cayenne pepper

Preheat your oven to 350 degrees.

Line a baking sheet pan with foil and place a cooling rack on top.  Generously coat the rack with nonstick cooking spray.

In a small bowl, stir together the brown sugar, chili powder, and cayenne pepper.

Wrap a slice of bacon around each chicken cube and secure with a toothpick.

Dredge the wrapped chicken in the grown sugar mixture.  

Place the chicken pieces on the rack and bake for 30 - 35 minutes or until the chicken is cooked through and the bacon is crisp.

Serve immediately and force yourself to share!

 

Chicken Piccata Pasta

 

Looking for a simple meal that's easy to put together, and fast?  Chicken Piccata Pasta is just that, making it a delight on all fronts.  It is a classically delicious dish.  

2 Tbsp olive oil, divided

1 1/3 lb chicken breast tenders, cut into 1" pieces

Salt, to taste

Pepper, to taste

1 1/2 Tbsp butter, divided

4 Garlic cloves, minced

2 shallots, chopped

2 Tbsp all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth

1/2 cup flat leaf parsley, chopped

1 lb penne rigate pasta, cooked and warm for serving

Chives, chopped for garnish

Heat 1 Tbsp of the olive oil in a deep nonstick skillet over medium-high heat.

Season the chicken with the salt and pepper.

Add the chicken to the hot oil and sauté until the tenders are cooked through, about 5 - 6 minutes.

Transfer the chicken from the pan and reduce the heat to medium.

Add the remaining olive oil, 1 Tbsp of the butter, the garlic, and the shallots to the pan and sauté until the mixture is golden, about 3 minutes.  

Add the flour to the garlic mixture and cook until golden, about 2 minutes.

Whisk the win into the garlic mixture and cook until it reduces, about 1 minute.

Whisk the lemon juice and the broth into the sauce mixture. 

When the liquid starts to bubble, add the remaining butter and the chicken to the sauce and cook until the meat is heated through, about 1 - 2 minutes.  

Toss the pasta with the chicken and the sauce.

Taste the sauce and season with the salt and pepper as desired.  

Top the chicken piccata with the chives and serve.  

Cilantro Lime Grilled Shrimp Bowls

Hidden Valley Ranch seasoning and dressings are ingredients I use often, and I always have them in my fridge and pantry.  I discovered this gem on their website a few weeks ago and it does not disappoint.

For four servings:

1 lb large shrimp, peeled and deveined

2 tsp HVR seasoning mix

Kosher salt and freshly ground black pepper

4 cups chopped Romaine lettuce

2 cups cooked brown rice

2 small avocados, peeled, pitted and sliced thin

1 cup of corn salted and cooked

1 cup Hidden Valley Cilantro Lime Ranch dressing

Sliced green onions, for garnish

Season the shrimp with the HVR seasoning mix, plus a little bit of salt and pepper.

Preheat your grill pan over medium-high heat.  Add shrimp to the pan and grill for 2 - 3 minutes; then flip and cook 1 - 2 minutes more.  Remove shrimp from pan and set aside.  

To assemble, place 1 cup of lettuce and a half cup of cooked brown rice in each bowl.  Top with the shrimp, sliced avocado and corn.  Drizzle with Hidden Valley Cilantro Lime Ranch dressing.

It's so good!

Baked Cod with Mango Salsa

I've said many times that I don't like fish that smells or tastes fishy.  Cod is one of a few types of fish I actually like.  Add mango salsa and we have a winner.

4 cod fillets, frozen or fresh

1 tsp paprika

salt and black pepper to taste

Mango Salsa

1 Mango, peeled and diced

1 Tomato, diced

1/2 Red onion, thinly sliced

1 Tbsp fresh Cilantro, minced

1 Tbsp fresh lime juice

Preheat oven to 400 degrees

Line a baking sheet with aluminum foil and spray with non-stick cooking spray

Place cod on baking sheet and sprinkle with paprika, salt and pepper

Bake for 22 - 25 minutes or until fish is cooked and separates easily with a fork

Combine mango, tomatoes, red onion, cilantro and lime juice in a bowl.  Stir until combined.  Season with salt to taste.

Just before serving, top each filet with mango salsa

 

Dijonnaise

Extremely quick and easy to make, this is a flavorful condiment.  It can be used in salads, dressings, dips, marinades or as a spread.  It is particularly delicious on burgers and other sandwiches. 

1/2 cup mayonnaise

2 Tbsp Dijon mustard, or to taste

1/2 Tbsp freshly squeezed lemon juice

1 pinch sea salt

1 pinch pepper

1 pinch paprika

In a small bowl, combine mayonnaise, mustard, and lemon juice.  Stir until well blended.  Add spices and stir again.  Taste and adjust if needed.  

Cover and refrigerate until needed.  Makes 1/2 cup.

 

Great Grilled Chicken Breasts

Grilled chicken breasts are a staple in my kitchen.  I found the "Science" of great grilled chicken in an issue of Cook's Illustrated and now it's the only way I prepare grilled chicken breasts.

Pound - Flattening the breasts to 1/2" thickness ensures that they cook through at the same rate.

Boost Umami - A brief dunk in a saltwater solution spiked with fish sauce creates rich umami savor without imparting a distinct flavor (as soy sauce would) - or making the chicken taste fishy - and keeps the meat supremely juicy over the hot fire.

Sweeten (A little) - A couple of spoonfuls of honey play a big role too.  Its readily browning fructose and glucose help the chicken develop a tawny exterior before it overcooks.

Oil - Coating the breasts in oil just before grilling keeps them from fusing to the grate or grill pan.

1 1/2 - 2 lbs boneless, skinless chicken breasts, trimmed

1/3 cup water

3 Tbsp fish sauce

2 Tbsp honey

1 tsp salt

1/8 tsp pepper

Pound chicken gently with meat tenderizer until 1/2" thick.  Whisk water, fish sauce, honey, salt and pepper together in a small bowl.  Transfer mixture to 1-gallon sealable bag.  Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed.  Refrigerate for 30 minutes.  

Remove breasts from the marinade.  Coat with olive oil and cook over medium-high heat on your grill or grill pan.

 

Old Bay Fried Chicken

I'm the first person to admit that I love fried chicken, but I'm not so good at making it.  This recipe takes some time and planning for preparation, but it turns out as crispy and delicious fried chicken.  

I've never learned how to properly butcher a chicken, so I generally buy my chicken already cut into pieces.
 

1 whole chicken, cut into 8 pieces

1/4 cup Old Bay Seasoning

8 cups vegetable oil

2 cups buttermilk

2 cups all-purpose flour

1/4 cup rice flour

Liberally season chicken on every side with Old Bay.  Leave it in a sealed container to marinate in the refrigerator, preferably overnight, but a minimum of 2 - 3 hours.

In a Dutch oven, heat oil until it reaches 250 degrees.

Set up breading station.  Pour buttermilk into shallow bowl.  In a different shallow bowl, stir together all-purpose flour and rice flour.  Submerge chicken in buttermilk.  Then dredge chicken in flour mixture and place on tray or plate until ready to fry.

Once oil is at temp, carefully lower chicken pieces into the pot, making sure not to overcrowd.  Fry chicken for 20 minutes, flipping pieces about halfway through, until cooked through.  White meat should reach minimum of 160 degrees at the thickest part.

Using tongs, carefully remove chicken from oil, and let chicken rest on wire rack or paper towel lined baking sheet.  Season chicken with a bit more Old Bay.  

Hot Lobster Rolls

I am a lobster fan, but I'm not a fan of cooking and shelling lobster.  It's just messy.  There are ready-to-eat lobster products on the market, and this recipe uses that.

1 cup salted butter

1 Tbsp finely diced shallots

14 oz cooked lobster meat

4 hotdog buns (top-sliced)

4 large pieces of leaf lettuce

4 lemon wedges

In a shallow pot over medium heat, melt butter.  Add shallots and sauté until soft, and fragrant, about 1 minute.  Add cooked lobster and sauté for about 2 minutes, until lobster is heated through.

Place frying pan over medium heat.  Butter outsides of each hotdog bun and toast each side until golden brown, about 2 minutes per side.  

To assemble, line each bun with a piece of lettuce.  Using a slotted spoon, scoop, strain and spoon 3 1/2 oz of lobster into each lettuce-lined bun.  Garnish with a lemon wedge.  

Have your napkins handy.  This is delicious, but drippy.

 

Montreal Steak Butter

 

This is a tasty addition to any steak dinner.  I highly recommend it!

6 Tbsp butter, softened

1 1/2 tsp dried dill

1/2 tsp paprika

1/2 tsp pepper

1/2 tsp kosher salt

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes.

Combine all ingredients in a bowl.  Chill for 15 minutes before serving.

Enjoy!

Grilled Flank Steak

How many times have you heard me say, I love a good steak.  Flank steak has a reputation for being tough.  But, done properly, it can be fantastic.  

The secret to this recipe is rubbing the flank steak with sugar and salt twice before gilling.  The first coat applied an hour before grilling, and the second applied just before grilling.  It caramelizes and adds more seasoning and a delicate crunch.
 

1 (1 1/2 lb) flank steak, trimmed

2 1/2 tsp kosher salt

2 1/2 tsp sugar

1 tsp pepper

Pat your steak dry with paper towels.  Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks.  Place steaks in 13 x 9" baking dish.  Combine salt and sugar in small bowl.  Sprinkle 2 tsp salt mixture on 1 side of steaks and press gently to adhere.  Flip steaks and repeat with another 2 tsp salt mixture.  Cover and let sit at room temp for 1 hour.

Sprinkle both sides of steaks with pepper and remaining 1 tsp of salt mixture.  Steaks will be moist, do not pat dry.  Oil your grill or grill pan and heat to medium-high heat

Arrange steaks on grill or grill pan and cook, flipping steaks every two minutes until desired doneness.  Transfer to a cutting board and allow to rest for 10 minutes.  Slice against the grain as thinly as possible.  Transfer to a platter to serve.

This is particularly good with Montreal Steak Butter.  Recipe to follow.

Refrigerator Preserves

Have you found yourself with an abundance of berries or peaches and want a delicious way to use them up?  How about making refrigerator preserves?  They are delicious on toast, muffins, cornbread or biscuits.  They are sure to be a hit, and they're simple.

1 lb prepped fruit - any of the following will do:

    Strawberries, hulled

    Blueberries

    Raspberries

    Blackberries

    Peaches, unpeeled and thinly sliced

1 cup sugar

3 Tbsp lemon juice

Place your prepped fruit in a large saucepan and mash with a potato masher until mostly broken down.  

Add sugar and lemon juice and bring to a boil, stirring often over medium-high heat.

Once the sugar is completely dissolved, boil mixture, stirring until thickened and registering 217 - 220 degrees.  Remove pot from heat. Cook time will vary anywhere from 8 - 20 minutes.  Just make sure it thickens.

Place two one cup jars into a bowl and run them under hot water until heated.  Shake them dry.  Use a funnel and ladle portions of the hot jam into the jars.  

Feel free to stir in vanilla or cinnamon.  Store in the fridge for up to 2 months.  

 

Sprite - Grilled Chicken Skewers

This is not a recipe I would have imagined myself trying, but I am so happy I gave in and tried it.  It is absolutely delicious and quite unique.  Lime and fish sauce are a winning combination.  

8 garlic cloves, finely minced

1 (12 oz) can of Sprite (not diet)

1 1/2 cups Thai Chile sauce, divided

1/2 cup plus 1 Tbsp fish sauce

2 tsp kosher salt

3 lb boneless, skinless chicken breasts cut into 1" chunks

Vegetable oil for grill

Juice of 3 limes

1/3 cup finely chopped cilantro

8 (10" long) skewers, bamboo or metal

Mix together garlic, Sprite, 1 cup of Thai Chile sauce, 1/2 cup fish sauce, and 1 1/2 tsp kosher salt in a 1-gallon resealable bag or large baking dish.  Add chicken and turn to coat.  Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours.  (Marinate 4 hours if you can)

Prepare a grill or grill pan over medium-high heat, oil grate.  Remove chicken from marinade, letting excess drip back into bag or dish, discard marinade.  Thread chicken onto skewers (about 8 pieces each) and grill, turning once, until cooked through.  Transfer to a platter and let skewers rest 5 minutes.  

Whisk lime juice, cilantro, remaining 1/2 cup Thai Chile Sauce, and remaining 1 Tbsp fish sauce in a small bowl to combine.  Taste sauce and season with salt, if needed.  

Spoon sauce over chicken skewers to serve.  

 

Soy-and-Cola Marinated Steak

Having grown up in farm country, I'm definitely a meat and potatoes girl.  I do love a good steak and I'm always looking for new ways to serve up a tasty steak dinner.  This one is so good!

6 garlic cloves, finely minced

1 (12 oz) can of Coke (do not use diet)

1/2 cup white miso

1/3 cup soy sauce

2 lb skirt steak

Vegetable oil (for grill or grill pan)

3 scallions

Mix together garlic, Coke, miso, and soy sauce in a 1-gallon resealable plastic bag or large baking dish.  Add steak to marinade and turn to coat.  Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours.  (Marinate at least 4 hours, if possible.)

Prepare a grill or grill pan over medium-high heat.  Oil the grates.  Remove steak from marinade, letting excess drip back into the bag or dish; discard marinade.  Grill the steak, turning every 2 minutes or so, until desired doneness.  Transfer steak to a cutting board and let rest 10 minutes.  

Thinly slice the white parts of the scallions.  Cut the green parts of the scallions crosswise into 2" pieces and then slice each 2" piece into slim matchsticks.  Place the sliced scallions in a bowl of ice water for 5 minutes.  Drain and transfer to a paper towel to pat dry.

Thinly slice the steak against the grain.  Arrange on a platter and drizzle juices from the cutting board over.  Top with the scallions and serve.

Just in case you aren't familiar with Miso . . . White miso is a light-colored fermented soybean paste made with soybeans, rice koji, salt, and water.  The flavor is mild and slightly sweet.  It is versatile, easy to use, and works well in everyday cooking.

Crispy Ranch Shrimp

I'm a lover of all things fried.  These fried shrimp are packed with tangy ranch flavor from two sources -- bottled dressing and seasoning mix.  

Vegetable oil for frying

1 cup plain yellow cornmeal

1/4 cup self-rising flour

1 tsp kosher salt

1/2 tsp black pepper, plus more for garnish

1 (1 oz) envelope of ranch dressing mix, divided

1/2 cup bottled ranch dressing, plus more for serving

1/2 cup whole milk

1 large egg

1 lb jumbo peeled and deveined raw shrimp, tail on

Chopped fresh dill

Pour 2" of vegetable oil in a large Dutch oven, heat over medium high heat until a fry thermometer reads 325 degrees.

Meanwhile, whisk together cornmeal, flour, salt, pepper, and 2 Tbsp of the ranch dressing mix in a shallow bowl until well combined.  Set aside.

Whisk together bottled ranch dressing, milk, egg, and remaining 2 tsp of ranch mix in a medium bowl until well combined.

Working in batches, dip shrimp in milk mixture allowing excess liquid to drip off.  Press shrimp into cornmeal mixture, turning to coat all sides.  Transfer to a baking sheet.  Repeat with remaining shrimp.   

Working in batches, add about 6 breaded shrimp to hot oil.  Fry, turning occasionally, until golden brown and cooked through, about 2 minutes.  Remove from oil using a slotted spoon.  Transfer to a wire rack set over a rimmed baking sheet.  Repeat process with remaining shrimp, adjusting heat as needed to maintain temperature.  

Serve with additional ranch dressing and garnish with fresh dill and pepper.

If you have ranch lovers in your house, this is sure to become a new favorite.  

 

Pickled Onions

Add a tangy crunch to salads, tacos, and sandwiches by pickling red onions in sweet vinegar.

For the brine:  

In a medium bowl, combine 1/2 cup of rose balsamic vinegar, 1 Tbsp sugar, and 1/4 tsp of salt.  Stir until sugar is dissolved.  

Halve and thinly slice one large red onion.  

Stir into the brine and allow to sit for 1 1/2 hours at room temperature or chill up to 3 days, stirring occasionally.  

 

Crab Cake Sandwiches

 Hearty and delicious . . . these crab cake sandwiches will be a hit for a family dinner or an event.  They are a no-fuss dish perfect for your next dinner/event.

8 oz store-bought slaw mix

1/4 cup apple cider vinegar 

1 tsp sugar

4 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 large egg

8 oz lump crabmeat

1/2 cup panko

2 Tbsp finely chopped tender herbs (parsley, chives, dill)

1 garlic clove, finely minced

1 Tbsp plus 1/4 cup mayonnaise

Freshly ground pepper

3 Tbsp finely chopped dill pickles

1 Tbsp plus 1 tsp Old Bay Seasoning

1/3 cup all-purpose flour

4 brioche buns, split

Toss slaw mix, vinegar, sugar, 1 Tbsp olive oil, and 1 tsp kosher salt in a large bowl to combine.  Set dressed slaw aside.

Mix together egg, crabmeat, panko herbs, garlic, 1 Tbsp mayonnaise, and 1/2 tsp kosher salt in a small bowl; season with pepper.  Divide mixture into 4 portions and pat into 3" wide patties.  Gently place on a parchment-lined baking sheet and chill 10 minutes.  

Meanwhile, whisk pickles, 1 Tbsp Old Bay seasoning, a pinch of salt and remaining 1/4 cup mayonnaise in a small bowl.  Set sauce aside.  

Whisk flour, a pinch of salt, and remaining 1 tsp Old Bay seasoning in a shallow bowl.  Working one at a time, dredge patties in flour mixture on both sides to coat, tapping off excess.  Transfer to a plate.  

Heat a dry large skillet over medium heat.  Working in 2 batches, cook buns, split side down, until lightly toasted, 15 - 30 seconds per batch.  Transfer to plates.  Wipe out skillet if needed.  

Heat remaining 3 Tbsp oil in same skillet over medium-high heat.  Cook patties until golden brown, 2 -3 minutes per side.  Spread cut sides of buns with reserved sauce.   Build sandwiches with patties and reserved slow.  

Apple-Dijon Chicken Thighs

Looking for a cozy and no fuss dinner idea?  This one is perfect for a weeknight dinner when you need comfort food in just a little time.

6 chicken thighs
2 apples, sliced
1 small onion or shallot, diced
2 Tbsp Dijon mustard

1/2 cup chicken broth

1 Tbsp butter

1 Tbsp olive oil

Saltl and pepper

2 sprigs fresh thyme

Season chicken thighs with salt and pepper.  

Heat oil and butter in a large skillet over medium heat.  

Brown chicken skin-side down until golden, flip and brown the other side.  Remove to a plate. 

In the same pan, sauté apples and onion until lightly caramelized.

Stir in Dijon, broth, and herbs.  Scrape up all the good bits.  

Nestle chicken back in, cover and simmer gently 20 - 25 minutes until tender.  

Uncover for the last few minutes to thicken the sauce slightly.  

Yummy!

Egg Drop Dumpling Soup

This dinner is high on comfort and low on effort.  Perfect for a weeknight after a busy day at work.  

4 scallions

4 cups chicken broth

1 tsp cornstarch

2 large eggs

Kosher salt

10 - 12 oz frozen dumplings of choice

5 oz baby spinach

2 Tbsp soy sauce

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

Remove dark green tops from scallions and thinly slice, set aside for serving.  Chop white and pale green parts and transfer to a Dutch oven.  Pour in broth and 2 cups water; reserve measuring cup for whisking eggs.  Set pot over high heat and bring liquid to a boil.

Meanwhile, whisk cornstarch and 2 Tbsp water in a small bowl until starch is dissolved.  Whisk eggs and a pinch of salt in reserved measuring cup until eggs are well blended.  Whisk slurry into eggs, then set aside.

Reduce heat to medium-low and add spinach, carefully submerging leaves, and cook, stirring gently so as not to break any dumplings, just until wilted, about 30 seconds.

Stir soy sauce and fish sauce into soup.  Taste and add more soy sauce and/or season with salt, if needed.  

Reduce heat to low.  Give reserved egg mixture a brief stir just to reincorporate slurry, if needed.  Gradually pour into soup in a steady stream, stirring constantly to incorporate.  Remove pot from heat.  Scatter reserved scallion tops over soup, then drizzle with sesame oil.

Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.  

Crispy French Onion Smashed Potatoes

 Looking for the perfect appetizer for your next dinner event?  Trust me, this is a fantastic, delicious choice.  After all, who doesn't love French Onion Soup combined with crispy cheese topped potatoes?

2 tsp plus 1 Tbsp olive oil, divided

24 baby Yukon Gold potatoes (about 1" size)

2 lbs yellow onions, thinly sliced

1 cup beef broth

1 1/4 tsp salt, divided1 Tbsp sherry vinegar

1 cup shredded Gruyere cheese

Fresh thyme leaves for garnish (optional)

Position rack in upper third of your oven.  Preheat to 450 degrees.  Grease a 24-cup mini muffin tin with 2 tsp olive oil.  

Place 24 potatoes in a large saucepan; cover with cold water by 2 inches.  Bring to a boil over medium-high heat; cook until tender, 15 - 20 minutes.  Drain, let stand until cool enough to handle, about 5 minutes.  

While potatoes cook, heat the remaining 1 Tbsp oil in a large skillet over medium-high heat.  Add sliced onions, cook, stirring occasionally, until just beginning to soften, about 5 minutes.  Add 1 cup broth and 3/4 tsp salt; cover and cook, stirring occasionally, until the onions are deeply browned, about 30 minutes.  Stir in 1 Tbsp sherry vinegar, remove from heat.  

Place a potato in each prepared muffin cup.  Using a 1 tsp measuring spoon firmly press each potato to create a shallow "cup" with sides.  Sprinkle the potatoes with 1/4 tsp salt.  Bake until the potatoes look dry and the edges start to crisp, 18 - 20 minutes.  Remove from oven.  Turn on broiler.

Divide the caramelized onions between the potato cups (scant 1 Tbsp each); sprinkle with the remaining 1/4 tsp salt.  Sprinkle the stuffed potatoes with 1 cup Gruyere cheese.  

Broil until the cheese is melted and golden brown, about 4 minutes.  Garnish with thyme, if desired.  

Cheesy & Chive Spoon Bread

Spoon bread is a southern dish similar to cornbread, but it's more like a souffle or pudding with a texture that needs to be served and eaten with a spoon.  The dish dates back to the 1700s.

4 cups whole milk

1 cup medium-grind cornmeal

2 Tbsp butter

8 oz Colby Jack shredded cheese

2 Tbsp sour cream

1/2 cup finely chopped fresh chives

2 tsp Worcestershire sauce

4 large eggs, separated

1/8 tsp baking powder

Position a rack in the center of the oven with no racks above it.   Preheat the oven to 350 degrees.  Coat a 3 quart round baking dish with non-stick spray.

In a large saucepan, heat milk and 1 tsp salt over medium just until steaming and bubbles form around the edges of the pan.  Reduce heat to low.  Slowly add cornmeal to hot milk while whisking.  Cook, stirring constantly, until thickened, 5 minutes.  Remove from heat.  Stir in 2 Tbsp butter until melted.  Stir in 1 1/2 cups of the cheese, the sour cream, chives, and Worcestershire sauce.  

In a small bowl, lightly beat egg yolks.  Stir yolks into the cornmeal mixture.

In a medium bowl beat egg whites and baking powder until stiff peaks form (tips stand straight).  Fold one-fourth of the egg whites into the cornmeal mixture to lighten it, then fold in the remaining egg whites until no streaks remain.  Pour mixture into the prepared dish and smooth the top.  Sprinkle with the remaining 1/2 cup cheese (be careful to keep cheese away from the rim of the dish).  

Bake until spoon bread is puffed, golden brown, and barely jiggly, 40 minutes.  

 

Apples Foster with Easy Granola

This is the perfect dessert for when those Fall nights start to get a little chilly.  It's so good and satisfying.  

Easy Granola

3 cups old-fashioned regular rolled oats

1/3 cup olive oil

1/3 cup maple syrup

1/3 cup packed brown sugar

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1 large egg white, beaten

Preheat your oven to 300 degrees.  Toss together oats, olive oil, syrup, brown sugar, salt, cinnamon, cardamom, and egg white in a large bowl until oats are well coated.  Spread in a single layer on a large parchment paper-lined baking sheet.  

Bake in preheated oven until golden brown, crisp, and mostly dry, about 45 minutes, stirring every 15 minutes.  Let cool completely on baking sheet 30 - 45 minutes.  (Granola will continue to crisp as it cools.)  Store in an airtight container up to 10 days.  

Apples Foster

6 Tbsp butter

8 cups of your favorite apples, unpeeled, cored, and cut into 1" thick slices

3/4 cup packed brown sugar

1/4 tsp ground cinnamon

1/4 tsp kosher salt

1/2 cup bourbon

1 cup Easy Granola

Melt butter in a large nonstick skillet over medium until bubbly.  Add apples and cook, stirring occasionally, until apples are browned and slightly softened, about 5 minutes.  Stir in brown sugar, cinnamon, and kosher salt until combined.  Cook over medium, stirring often, until apples are tender and brown sugar mixture is slightly thickened, 6 - 8 minutes.  

Remove pan from heat before adding bourbon.  Carefully add bourbon to skillet and cook over medium, stirring often, until alcohol aroma dissipates, 2 - 3 minutes.  

Using a slotted spoon, divide cooked apples evenly among 4 bowls.  Reserve 1/4 cup of sauce.  Divide the remaining sauce evenly among bowls.  Top each bowl with 1/4 cup granola.  Drizzle with reserved sauce and serve immediately.  Top with ice cream, if desired.