French Onion Pot Roast

This is a fantastic choice when you have a crowd coming for dinner and the weather outside is frosty.  It warms up the house while it bakes and is so comforting.  This, my friends, is total comfort food.

3 - 4 lb pound chuck roast

2 Tbsp olive oil

1 tsp kosher salt

1/2 tsp coarse ground black pepper

4 onions, halved and thinly sliced

4 cups beef broth

2 Tbsp Worcestershire sauce

6 springs fresh thyme

1 French baguette, cut into 1/2" slices

1 cup shredded mozzarella cheese

Preheat your oven to 325 degrees.  

Season the roast with the kosher salt and pepper.  Set aside.

Add the olive oil to a Dutch oven or large pot and heat.  When it ripples and is hot add in the roast and brown it deeply, for 4 - 5 minutes on each side.  

Add onions, beef broth, Worcestershire sauce, and thyme sprigs.  Cook in the oven, covered, for 3 - 3 1/2 hours.

Remove from the oven and remove thyme sprigs.

Turn oven to broil.

Shred the beef in very large chunks.  

Top with sliced baguettes and mozzarella cheese.

Place the pot into the oven, uncovered, and broil until the cheese begins to bubble and brown, about 1 - 2 minutes.  Watch closely for burning.

Serve immediately.  

This is like an all-in-one dinner with tender beef cooked in a rich onion soup broth.  Complete with cheese and toasted baguettes.  

Caesar Salad Bites

If you're looking for a salad that's not only delicious but looks stunning too . . . this is perfect.  Homemade croutons and fresh ingredients make this a great dinner salad for any occasion.  

For the Croutons

1 1/2 Tbsp olive oi, plus more for drizzling

1 garlic clove, minced

2 thick slices hearty bread, cut into 1" cubes

1/4 cup grated parmesan cheese

Kosher salt and freshly ground pepper

Preheat your oven to 375 degrees.  Combine the olive oil and garlic in a medium bowl and whisk 10 seconds.  Add the bread cubes and toss to coat.  Add the parmesan, season with salt and pepper and toss again.  Transfer to a small baking sheet, drizzle with a little more olive oil and bake until golden and crisp, about 15 minutes.  

For the Salad

1 heart romaine lettuce

1 cup cherry or grape tomatoes, halved

Shredded parmesan cheese, for garnish

Kosher salt and freshly ground pepper

Tear off the leaves from the romaine heart and arrange on a platter.  Place a few croutons and tomato halves inside each leaf.  Drizzle each leaf with about 1 Tbsp of your favorite Caesar salad dressing.  Sprinkle with the shredded parmesan, salt and pepper.

Serve and enjoy!

Food Network's Potato Salad - Every Which Way

 

Food Network is my go-to when I want to find new ways to use ingredients that I have on hand.  A while back they a feature article with a number of various new versions of potato salad to try.  These are a couple that I decided to try . . . and let's just say, I wasn't disappointed.  

Bacon-Ranch Potato Salad

Cook 2 lbs quartered small red potatoes in salted simmering water until just tender about 10 minutes, Drain.

Mix 2/3 cup mayonnaise, 1/4 cup buttermilk and 2 Tbsp cider vinegar in a large bowl.  Add 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 tsp sugar and salt and pepper to taste.  

Add the potatoes and toss, then cover and chill.  Add 6 slices crumbled cooked bacon and toss again before serving.  

Red, White and Blue Potato Salad

Cook 2 1/2 lbs chopped mixed red, white and blue potatoes in salted simmering water with 2 Tbsp white wine vinegar and 2 garlic cloves until the potatoes are tender, about 15 minutes.  Drain and cool slightly (discard the garlic).

Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup chopped parsley and 2 Tbsp chopped scallions.  Drizzle with 1/4 cup olive oil and 2 more Tbsp white wine vinegar.  Season with salt and pepper and toss.

Sticky Apricot Chicken Thighs

 

This is a perfect comfort food dinner.  Even the kids will love this.  Best part . . . cleanup is a breeze!

6 bone-in skin-on chicken thighs

8 carrots, peeled, cut in half then lengthwise into quarters

1 red onion, thinly sliced 

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 Tbsp olive oil

1/3 cup apricot jam

2 cloves of garlic, minced

1 1/2 tsp balsamic vinegar

1/4 tsp red pepper flakes

Preheat your oven to 400 degrees.  Season the chicken thighs with 1/2 tsp kosher salt and black pepper.  Set aside.

Stir together apricot jam, garlic, balsamic vinegar, pepper flakes and 1 Tbsp water in a small bowl.  Set aside.

Heat a large cast iron skillet over medium high heat.  Add 2 Tbsp olive oil.  Sear the chicken thighs, skin side down until skin is crispy and brown, about five minutes.  Remove from the pan.

Place the carrots and red onion into the pan and toss with 1 Tbsp of olive oil and 1/2 tsp kosher salt.  Spread evenly across the bottom of the skillet.

Coat the chicken thighs with half the glaze and arrange, skin-side up amongst the vegetables.  

Bake for 15 minutes, then spread the remaining glaze on top of the chicken.  Bake until the chicken is tender and the carrots are just tender, about 20 minutes. 

Maple-and-Rosemary-Glazed Pork Cutlets

 For several years I subscribed to Hello Fresh.  They provided quality ingredients and had some really good recipes.  This was one of my favorites.  

2 pork cutlets

2 scallions

1/2 tsp dried rosemary

1 apple

1/2 cup couscous

5 tsp white wine vinegar

2 Tbsp maple syrup

1/4 cup chicken stock

2 Tbsp mayonnaise

2 oz Spring mix lettuce

Wash and dry all produce.  Trim and thinly slice the scallions, separating whites from greens.  Halve, core, and dice apple.  

Heat 1 Tbsp olive oil in a small pot over medium high heat.  Add scallion whites and 1/4 tsp dried rosemary.  Cook until fragrant, about 30 seconds.  Pour in 3/4 cup water.  Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper.  Turn off heat, cover and let stand until tender, about 10 minutes.

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper.  Melt 1 Tbsp butter in a large pan over high heat.  Add pork and cook until browned and cooked through, 2 - 3 minutes per side.  Turn off heat, transfer to a plate.

Add the remaining 1/4 tsp dried rosemary, 1 Tbsp vinegar, maple syrup and chicken stock to the same pan.  Simmer on medium heat until thickened, about 1 minute.  Stir in 1 Tbsp butter, then season with salt and pepper.  Return pork to the pan, turning to coat in the glaze.  Turn off heat.    

In a medium bowl, whisk together mayonnaise and remaining vinegar.  Add lettuce and apple.  Toss to combine.  Season with salt and pepper.  

Fluff couscous with a fork and divide between two plates.  Top with pork.  Drizzle with any remaining glaze from pan.  Garnish with scallion greens.  Serve with salad on the side.  

Eggnog Overnight French Toast

 

I've been a fan of overnight French toast for years, but this one adds a twist.  It uses challah bread and eggnog.  Challah is a Jewish bread normally served on ceremonial occasions.  If you can't find it, choose your favorite bread.  Eggnog, at least in my area, isn't readily available other than at Thanksgiving and Christmas. 

8 large eggs
2 cups half-and-half

1 cup eggnog

2 Tbsp granulated sugar

5 Tbsp brown sugar (divided)

1 tsp vanilla

1 1/2 tsp nutmeg

1/2 tsp ground cinnamon

1/4 tsp salt

1 loaf challah bread sliced 1/2" thick

Confectioners' sugar, for dusting

Maple syrup for serving

Whisk the eggs in a large bowl.  Whisk in the half-and-half, eggnog, granulated sugar 2 Tbsp brown sugar, vanilla, 1 tsp nutmeg, the cinnamon and salt.  

Arrange the challah slices in 2 lengthwise rows in a 9 x 13" baking dish, shingling the slices.  Pour the egg mixture all over the challah and gently press down.  Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.  Combine the 3 Tbsp brown sugar and remaining 1/2 tsp nutmeg in a small bowl.  Uncover the challah and sprinkle the sugar mixture over.  Bake until browned and puffed, 35 - 40 minutes.  Let sit 10 minutes.  Dust with confectioners' sugar.  Serve with maple syrup.  

Alex Guarnaschelli's Roasted Braeburn Apple Jam

Anyone who knows me, knows that I'm a huge fan of Food Network.  It's one of my favorite TV network and magazine.  I find all kinds of new ideas, cooking tips and recipes watching their shows and reading their magazine.  

This recipe looks beautiful and tastes fantastic.  The apple jam is delicious with biscuits, popovers, toast or at a holiday brunch.  

3 lbs Braeburn apples (about 6)

1/4 cup clover honey

1 tsp ground cinnamon

2 cups apple cider

2 3" cinnamon sticks

8 cloves

1 Tbsp sherry vinegar

Grated zest and juice of 1 large lemon

Peel and core the apples.  Cut them in half and then into thin slices.  

In a large skillet, heat the honey over low heat until it begins to foam and turns a very light brown, about 5 minutes.  

Remove the skillet from the heat and add the ground cinnamon and apple slices.  

Return the skillet to medium heat and cook stirring from time to time with a wooden spoon until the apples are soft, 30 - 35 minutes.  

While the apples are cooking, flavor the cider.  In a medium saucepan, combine the cider, cinnamon sticks, cloves and vinegar and bring to a simmer over high heat.  Cook until the liquid is reduced by half, 10 - 12 minutes.  

Strain the cider mixture over the cooked apples (discard the cinnamon sticks and cloves).  Simmer the apples over medium heat until all of the flavors meld and the liquid is almost completely absorbed, 5 - 8 minutes.  Add the lemon zest and juice.  Remove the skillet from the heat and set it aside to cool.  

Divide the jam among jars and refrigerate for up to 2 weeks.  

It's tangy, it's sweet, and perfectly spiced.  You're gonna love this one!

Lemon Herb Chicken with Buttered Peas and New Potatoes

Looking to make a flavorful meal for a special occasion?  This one will be perfect.  It is simple to prepare, it's bright, full of flavor and simply delicious.

2 boneless, skinless chicken breasts (or skin on thighs)

2 Tbsp olive oil

1 Tbsp lemon juice (plus zest from 1 lemon)

2 garlic cloves, minced

1 tsp dried oregano

1/2 tsp dried thyme

1 lb baby/new potatoes, halved if large

1 1/2 cups fresh garden peas (shelled) or frozen

2 Tbsp butter

1 Tbsp fresh parsley (chopped)

Salt and pepper to taste

Marinate the chicken:  In a small bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, salt and pepper.  Pour over chicken in a shallow dish or zip-top bag.  Let marinate 15 - 30 minutes (or up to 2 hours) in the refrigerator.

Cook the Potatoes:  Place potatoes in a saucepan, cover with water and add a pinch of salt.  Bring to a boil, reduce heat, and simmer 10 - 15 minutes until fork tender.  Drain and toss with 1 Tbsp butter and parsley.  Keep warm.  

Cook the Chicken:  Heat a skillet or grill pan over medium-high heat.  Cook chicken for 5 - 7 minutes per side, or until cooked through.  Let rest 5 minutes before slicing.

Prepare the Peas:  While the chicken rests, bring a small pot of salted water to a boil.  Add fresh or frozen peas and cook 2 - 3 minutes until tender, but still bright green.  Drain and toss with 1 Tbsp butter, salt and pepper.

To Serve:  Plate sliced lemon herb chicken alongside the buttered peas and potatoes.  Garnish with lemon wedges and a sprinkle of fresh parsley, if desired.  

 

Creamy Tomato Zucchini Pasta with Chicken

This is a creamy, comforting pasta dish with zucchini, tomato and chicken.  It's perfect when you want something for dinner that won't heat up the house, or if you're a gardener like me, who always winds up with too much zucchini by mid-summer.  

1 chicken breast (or about 1 1/2 cups of cooked/shredded chicken)

1 medium zucchini, sliced into half moons

1 - 2 fresh tomatoes, diced

1/2 can Cream of Mushroom soup

1/2 cup milk or chicken broth (to thin sauce)

2 cloves of garlic, minced

6 - 8 oz pasta (penne, rotini, or spaghetti)

2 Tbsp olive oil or butter

1/4 tsp Italian seasoning (or a pinch each of oregano and basil)

Salt and pepper to taste

Shredded Parmesan cheese (optional, for topping)

Cook the pasta:  Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.  

Cook the chicken:  Cut chicken into bite-sized pieces, season with salt and pepper, and cook in 1 Tbsp oil or butter until browned and cooked through.  Remove and set aside.  

Cook the vegetables:  In the same skillet, sauté garlic, zucchini and chopped tomatoes for 3 - 4 minutes until softened.

Make the sauce:  Stir in 1/2 can Cream of Mushroom soup and 1/2 cup milk or broth.  Add Italian seasoning, salt, and pepper.  Simmer for 2 - 3 minutes until creamy.  

Combine everything:  Add cooked chicken and pasta to the skillet.  Toss until well-coated and heated through.  

Top with Parmesan cheese before serving.  

Simple Marinades You Can Make at Home

 

A couple of years ago Schnucks featured several marinades in the May/June issue of Simply Schnucks.  These are all delicious and can be used in so many ways.  They quickly became my go-to ways to add that extra flavor to so many dishes.

All-Purpose 

1/4 cup ketchup

1/4 cup packed brown sugar

3 cloves garlic, minced

2 Tbsp olive oil

2 tsp chili powder

2 tsp cumin

1 tsp smoked paprika

1/4 tsp cayenne pepper

In a medium bowl, whisk together all ingredients until well combined.  Season with salt if desired.  Stir in chosen protein or vegetables; let marinate, covered and refrigerated at least 30 minutes or up to 24 hours.  This is particularly good on steak, pork, chicken, and some veggies.  

Orange-Chile

1/4 cup olive oil

1 medium navel orange, zested and juiced (about 1/4 cup of juice)

3 cloves garlic, minced

1 Tbsp crushed red pepper

This is particularly good with seafood.

Garlic-Herb

1/2 cup Wish-/bone Italian Dressing

1 Tbsp chopped fresh oregano

2 cloves garlic, minced 

1/2 tsp black pepper

This is particularly good with veggies and seafood.

Balsamic

1/4 cup balsamic vinegar

2 Tbsp olive oil

2 Tbsp Worcestershire sauce

1 Tbsp chopped fresh thyme leaves or 1 tsp dried

1 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp black pepper

This is perfect for cherry tomatoes, mushrooms or steak.

Shrimp & Veggie Rice Bowl

What's better than a one dish dinner.  All of your favorite ingredients in one bowl.  This dinner hits the spot.  

1 lb raw shrimp, peeled and deveined

2 cups cooked jasmine rice

2 cups mixed veggies (broccoli, snap peas, carrots or corn)

2 cloves garlic, minced

1 Tbsp olive oil

2 Tbsp soy sauce

2 Tbsp orange juice (fresh or bottled)

1 tsp honey or maple syrup

1 tsp sesame oil

Salt and pepper to taste

Optional toppings:  sliced green onions, sesame seeds, or lime wedges

 

Make the sauce:  In a small bowl, whisk together soy sauce, orange juice, honey and sesame oil.  Set aside.

Cook the shrimp:  Heat olive oil in a large skillet over medium-high heat.  Add shrimp, season lightly w with salt and pepper, and cook 2 - 3 minutes per side until pink and opaque.  Remove from the pan and set aside. 

Sauté vegetables:  In the same pan, add a bit more oil if needed.  Stir-fry the veggies and garlic for 4 - 5 minutes until crisp-tender.

Combine and glaze:  Return shrimp to the pan, pour the sauce over everything, and toss to coat.  Cook 1 - 2 minutes more until warm and glossy.

Serve:  Spoon rice into two bowls and top with shrimp and veggies.  Garnish with green onions, sesame seed and lime wedges, if desired.  

Mango-Lime Shrimp Skillet

 

This is a dinner that comes together quickly using ingredients I almost always have in my fridge and/or freezer.  It's fresh and delicious and always satisfying.

1 lb. shrimp, peeled and deveined (thawed, if frozen)

2 cups frozen mango chunks (thawed)

2 Tbsp olive oil

2 cloves garlic, minced

1/2 tsp chili powder

Salt and pepper, to taste

Zest and juice of 1 lime

Pat the shrimp dry.  Season with salt, pepper, and chili powder.

Heat olive oil in a large skillet over medium-high heat.  Add shrimp in a single layer and cook 1 - 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

Lower heat to medium.  Add mango chunks and cook 2 - 3 minutes, stirring gently, until warmed and lightly caramelized at the edges.  

Add garlic and cook 30 seconds until fragrant.  Return shrimp to the pan.  Add lime zest and juice.  Toss everything together and cook 1 more minute.  

Add a pinch more salt or a squeeze of lime if needed.  

This is fantastic served with steamed cauliflower.

Homemade Chili Crunch

I recently ran across a recipe that included Chili Crunch.  I didn't have a clue what that was. Apparently, I haven't spent enough time in the Asian aisle at the grocery store.  Well, I found a recipe to make it myself at home.

3/4 cup vegetable oil

6 cloves garlic, finely minced

2 shallots, very finely chopped

1 Tbsp crushed red pepper flakes

1 tsp smoked paprika

1 Tbsp brown sugar

1 1//2 tsp kosher salt

1 Tbsp soy sauce

1 tsp rice vinegar

Warm the oil in a small saucepan over medium-low.

Add garlic and shallots.  Cook slowly, stirring often, until golden and deeply fragrant -- about 8 - 10 minutes.  No rushing; this builds flavor.

Lower heat and add chili flakes, paprika, brown sugar, and salt.  Stir for 30 seconds -- just until bloomed.

Remove from heat.  Stir in soy sauce and vinegar.

Let cool slightly, then transfer to a jar.  It will thicken and get crunchier as it cools.  

This is fantastic drizzled over enchiladas, mixed with sour cream for an instant spicy crema, or added to corn or roasted veggies.  

This will keep in the fridge for 2 - 3 weeks.  

Creamy French Onion Chicken with Potatoes and Broccoli

OMG, it's super cold tonight and I asked Chat GPT for a cozy dinner idea.  This is what we came up with.  I added the garlic to the broccoli and substituted mozzarella for Gruyere.  This is absolutely delicious!

4 chicken breasts or thighs

2 large white onions, finely sliced

2 Tbsp butter

1 Tbsp olive oil

1 tsp sugar

1 tsp dried thyme

Salt and pepper

2 cloves garlic, minced

1 cup chicken broth

1/4 cup Half and Half

1 1/2 lbs baby potatoes, halved, coated with olive oil and salted

2 cups broccoli florets, coated with olive oil, minced garlic, and salt

1 Tbsp Worcestershire sauce

3/4 cup mozzarella pearls

In a large skillet over medium heat, melt butter with olive oil.  Add onions, sugar, thyme, salt and pepper.

Cook slowly 20 - 25 minutes, stirring occasionally until deep golden and soft.  Add half of the garlic in the last minute.  

Deglaze with broth and half and half and add Worcestershire sauce.  Simmer 2 - 3 minutes.  

Toss halved baby potatoes with olive oil, salt and pepper.  Spread them in the skillet nestled among the chicken.  Spoon the creamy onion sauce over everything.

Cover loosely with foil and bake for 30 minutes.

While the chicken roasts, toss the broccoli with a little olive oil, salt, pepper and remaining minced garlic.  Let sit until the 30 minutes has passed.

Remove foil and scatter the broccoli around the pan.

Sprinkle mozzarella pearls over everything.  Return to oven uncovered for 15 minutes.  

Absolutely delicious!!

Yum Yum Sauce

Yum Yum Sauce is a delicious white sauce that is typically found at Japanese steak houses.  We have an easy quick version to make at home and dip everything in.  

1 cup mayonnaise
1 Tbsp butter, melted, but not hot

1 Tbsp ketchup

1/2 tsp seasoned salt

1/4 tsp paprika

Whisk ingredients together and enjoy!  (Don't use a blender or you risk breaking the emulsion.  You'll end up with a liquidy mess.  A delicious liquidy mess, but not the result we are looking for!).  

If sauce is too thick, add water in very small increments until desired consistency is reached.  

 

Lemon-Garlic Green Beans

12 - 16 oz fresh green beans, trimmed
1 Tbsp olive oil or butter 

1 clove garlic, minced

Zest of 1 lemon
Salt and pepper
 

Bring a pot of salted water to a boil.  Add green beans and cook 3 - 4 minutes until crisp-tender.  Drain well.  

Heat olive oil or butter in a skillet over medium heat.  

Add garlic and sauté 30 seconds until fragrant.

Add green beans, lemon zest, salt and pepper.

Toss 1 - 2 minutes until coated and warmed through.  

Blueberry-Balsamic Glazed Chicken Breasts

 

Looking for a tasty and unique dinner idea?  This recipe is both delicious and beautiful, and it will not disappoint.  Give it a try next time you have guests to impress.  

2 - 3 boneless, skinless chicken breasts
Salt and pepper
1 Tbsp olive oil
1 cup fresh or frozen blueberries
1/4 cup balsamic vinegar
1 - 2 Tbsp honey (to taste)

1 tsp Dijon mustard

1 Tbsp butter

3 sprigs of fresh thyme

Pat chicken dry and season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat.

Cook chicken 5 - 7 minutes per side, until golden and cooked through.  Remove to a plate and loosely cover.  

In the same skillet, add blueberries, balsamic vinegar, honey, Dijon and thyme sprigs.

Simmer 3 - 5 minutes, stirring gently, until blueberries burst and sauce thickens. 

Stir in butter if using, then return chicken to the pan and spoon sauce over the top.

Simmer 1 - 2 minutes to glaze.  Serve immediately.  

Cheesy Potato and Ham Casserole

I think it's ham week in my house.  It seems to be the theme.  I love being able to buy diced ham at the grocery store.  It makes it so simple to make dishes like this for dinner.  Who doesn't like ham, potatoes, and cheese for dinner.  This is a perfect winter's night dinner choice.  

4 cups thinly sliced potatoes (about 4 medium potatoes)

1 1/2 cup diced cooked ham

1 chopped white onion

2 cups shredded cheese of your choice, divided

3 Tbsp butter

3 Tbsp all-purpose flour

2 cups milk

1/2 tsp salt

1/4 tsp black pepper

Pinch of garlic powder

Preheat oven to 375 degrees.  Grease a 9 x 13" baking dish.

Melt butter over medium heat in a saucepan.  Stir in flour and cook for 1 minute, whisking constantly.  Gradually whisk in milk until smooth and thickened (about 4 - 5 minutes).  Gradually whisk in milk until smooth and thickened (about 4 - 5 minutes).  Stir in 1 1/2 cups of cheese, salt, pepper, and seasonings until melted.  

Layer half of the potatoes in the prepared dish.  Tope with half the ham and onions.  Pour half the cheese sauce over the layer.  Repeat with remaining potatoes, ham, onions, and sauce.  Sprinkle with remaining 1/2 cup of cheese.

Cover with foil and bake for 1 hour.  Remove foil and bake 15 - 20 minutes more, until golden brown and bubbly.  

Let sit 10 minutes before serving so sauce thickens.  

Just add a green veggie and you have a perfect comfort dinner!

Savory Ham & Veggie Strata

This is the perfect snowy day dinner.  It's like bread pudding with meat and veggies.  It's delicious, comforting and filling.  Perfect for a cold winter night dinner.  

4 - 5 cups bread, cubed (day-old is perfect)

1 1/2 cups diced ham

1 cup carrots, diced small

1 cup green beans, cut small

1 cup celery, diced

6 large eggs

1 1/2 cups milk or half and half

2 Tbsp butter

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheese, your choice

Pinch of thyme

Preheat oven to 350 degrees.  Butter a 9 x 13" baking dish.

Melt butter in a skillet.  Sauté carrots and celery 4 - 5 minutes until just softened.  Add green beans and cook 1 - 2 minutes more.  Remove from heat.

Spread 1/3 of the bread cubes in the baking dish.  Top with half the ham and veggies and sprinkle with half of the cheese.  Repeat layers, finishing with bread on top.

Whisk eggs, milk, salt, pepper and thyme.  Slowly pour evenly over the dish.  Press bread gently so it absorbs.  

Cover loosely with foil.  Let sit for 30 minutes or refrigerate overnight for deeper flavor.

Bake for 25 minutes leaving foil in place.  Remove foil and bake another 20 minutes until puffed, golden, and set in the center.  

Rest 5 - 10 minutes, then slice and serve.  

Healthy, comforting, and delicious . . . all in one dish.

 

Crisp Apple Slaw

Slaw

3 cups shredded green cabbage

1 large crisp apple, julienned or thinly sliced

1/4 cup thinly sliced red onion

2 Tbsp chopped fresh parsley

Dressing

3 Tbsp apple cider vinegar 

2 Tbsp olive oil

1 1/2 Tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

In a large bowl, combine cabbage, apple, red onion, and parsley.

In a small bowl, whisk together vinegar, oil, honey, Dijon, salt and pepper.

Pour dressing over slaw and toss well. 

Let sit 10 - 15 minutes before serving to soften slightly and meld flavors.

Taste and adjust -- more honey for sweetness or vinegar for extra tang

Lemon-Garlic Zucchini & Yellow Squash

Zucchini and yellow squash are two veggies I have in abundance all summer and fall thanks to my garden.  I'm always looking for new and creative ways to use them.  This dish is very tasty and makes a good side for my favorite steak dinner night. 

2 medium zucchini and/or yellow squash
1 1/2 Tbsp olive oil
1 Tbsp butter

2 cloves garlic, minced

Salt & freshly ground black pepper

Zest of one lemon

Juice of one lemon

1/4 cup breadcrumbs (panko works best)

Grated Parmesan

Heat a dry skillet over medium heat.  Add breadcrumbs and toast, stirring often, until golden and fragrant (2 - 3 minutes).  

Transfer to a small bowl and set aside.

Slice squash into 1/4 - 1/2" rounds or half-moons.

Pat dry with a paper towel (helps avoid sogginess).

In the same skillet, heat olive oil and butter over medium-high heat.

Add squash in a single layer (work in batches, if needed).

Let cook 2 - 3 minutes without to get light browning.

Flip and cook another 2 minutes until just tender.  

Reduce heat to medium- low.  

Add garlic and cook 30 seconds until fragrant.

Add lemon zest and a squeeze of lemon juice

Season with salt and pepper

Transfer to a serving dish.

Sprinkle with toasted breadcrumbs.

Finish with a dusting of grated Parmesan.

 

Old Bay Garlic Butter Shrimp Skillet

 

Shrimp is one of my favorite foods.  I find myself paring this down to make a serving for 1.  It's simple and delicious -- my favorite combo when it comes to making dinner.

1 lb large shrimp (peeled and deveined, tails off)

2 Tbsp butter

1 Tbsp olive oil

3 garlic cloves, minced

1 1/2 tsp Old Bay seasoning 

1/2 tsp paprika

Juice of 1 lemon

Fresh parsley (optional)

Pat shrimp dry and lightly season with Old Bay and paprika.

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

Add shrimp in a single layer.  Cook 2 - 3 minutes per side until pink and just cooked.

Add garlic during the last minute, stir just until fragrant.

Finish with lemon juice and a small extra pat of butter if you like.  

Sprinkle with parsley and serve immediately.

Suggest serving with roasted baby potatoes and sauteed green beans.

Homemade Rich Chocolate Chex Party Mix

 This is a good one.  It will become your new favorite.  Trust me!

1/2 cup powdered sugar

1/2 cup malted milk powder

(it's found near the coffee and creamer)

2 Tbsp unsweetened baking cocoa

4 cups Rice or Corn Chex cereal

4 cups Chocolate Chex

1/2 cup butter

6 Tbsp sugar

1 1/2 cups chocolate covered malted milk balls

1/2 cup vanilla baking chips

Preheat your oven to 250 degrees.

Line large rimmed baking pan with waxed paper.  

In a small bowl, mix powdered sugar, malted milk powder and baking cocoa and set aside.  Add cereals to a large bowl.

Melt butter in a small saucepan and stir in sugar.  Heat until sugar is dissolved.  Pour over cereal and stir to coat and combine.

Split cereal evenly between two 1-gallon resealable bags.  Split the cocoa mixture between both bags and shake to coat evenly.  

Spread cereal onto the lined sheet pan.  Bake for 30 minutes.  Sprinkle the malted milk balls and baking chip on top and allow to cool.  

Store at room temperature in covered container.