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.  

Best-Ever Candied Yams

 

I normally think of candied yams as a Thanksgiving dish, but it's simple enough to make on any ordinary weeknight.  They are not only delicious, they're good for you too.  You just have to make sure you have time to bake them.  

1/2 cup dark brown sugar
1/2 cup orange juice
3 Tbsp butter, plus more for pan
1 cinnamon stick

2 Tbsp bourbon

Pinch of nutmeg

Pinch of kosher salt

5 medium sweet potatoes (about 3 lbs)

Preheat oven to 400 degrees.  Butter a medium baking dish.  

In a medium saucepan over medium heat, combine sugar, orange juice, butter, cinnamon stick, bourbon, nutmeg, and salt.   Stir to combine and bring to a boil, then reduce to a simmer and cook until it has thickened slightly, almost 10 minutes.  When reduced, remove and discard cinnamon stick.  

Peel potatoes and slice into 1/2" rounds, then layer in prepared baking dish.  Pour thickened syrup over potatoes and cover dish with aluminum foil.  

Bake 30 minutes, then remove foil and bake about 50 minutes to 1 hour more, basting with sauce every 15 minutes.  

Let cool slightly before serving.  

Gouda Vibes Burgers with Tomato Onion Jam & Potato Wedges

A few years ago I had Hello Fresh meal boxes delivered weekly to my house.  These Gouda Vibes Burgers were a Hello Fresh recipe, and they quickly became a favorite of my hubby.  He was totally a burger guy.  I have to say, this one is really good. 

1 1/2 lbs Yukon Gold potatoes

1 white onion

4 Tbsp sour cream

1/4 cup chicken stock

4 slices of Gouda cheese

2 Roma tomatoes

4 Tbsp mayonnaise

2 tsp smoked paprika

1 1/4 lb ground beef

4 burger buns

Adjust your oven rack to top position and preheat oven to 425 degrees.  

Wash and dry all produce.

Cut potatoes into 1/2" thick wedges.  Halve, peel, and thinly slice the onion, Dice tomatoes

In a small bowl combine mayonnaise, sour cream and a pinch of the paprika (you'll use the rest later).  Season with salt and pepper to taste and set aside.  

Toss potatoes on a baking sheet with a large drizzle of olive oil.  Season with salt and pepper.  Roast on top rack until browned and crispy, 20 - 25 minutes.  

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat.  Add onion and cook until lightly browned, 8 - 10 minutes.  Add tomatoes, chicken stock, remaining paprika, and 2 tsp sugar.  Cook, stirring until caramelized and jammy, 2 - 3 minutes.  Season with salt and pepper to taste. Turn off heat.  Transfer to a small bowl and wipe out pan.

While the onion cooks, for the beef patties, each slightly wider than a burger bun.  Season all over with salt and pepper.  

Heat a drizzle of olive oil in pan used for jam over medium-high heat.  Add patties and cook to desired doneness, 3 - 5 minutes per side.  In the last 1 - 2 minutes of cooking, top each patty with gouda.  Cover pan to melt cheese.  

Halve the buns and toast until golden brown.  Spread bottom buns with a bit of the sauce.  Fill buns with patties and tomato onion jam and place top bun.  Serfe with potatoes on the side and remaining sauce for dipping.  

Crack Chicken

Crack chicken is super easy to make.  This is one I like to make in my slow cooker.  It's the perfect idea for sandwiches for dinner that are ready when you get home from work.  The whole family will love this one.  

2 - 3 lbs chicken breasts (3 - 4 breasts)

1/2 cup chicken broth

16 oz cream cheese cubed

2 packets dry ranch seasoning

8 oz bacon cooked crispy and crumbled

1 cup of your favorite shredded cheese

1/2 cup chopped green onions

Add Chicken broth, chicken breasts, cream cheese and ranch seasoning to your slow cooker.  

Cover slow cooker and cook on low for 6 - 8 hours.

Remove chicken and shred.

Whisk together the liquid in the bottom of the slow cooker until the cream cheese is fully incorporated.  

Return shredded chicken to slow cooker.  Add bacon, cheese, and green onions.  Stir until combined.  The sauce will thicken as it stands.  

Serve on your favorite sandwich buns.  

 

Cobb Salad

Cobb salad is a beautiful dish to take for a potluck or picnic.  It is sure to be a hit with just about everyone.  

For the Dressing
3 Tbsp olive oil

2 Tbsp red wine vinegar

1 Tbsp lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 small gallic clove, minced

1/4 tsp salt

1/4 tsp freshly ground black pepper
 

For the Salad

6 slices of bacon, cooked and crumbled

2 hard-boiled eggs

6 cups romaine lettuce, coarsely chopped

2 cups watercress, thick stems removed

2 medium tomatoes, seeded and diced (about 2 cups)

1 avocado, diced

1 cup cooked diced chicken breast

1/2 cup of your favorite shredded cheese

In a small bowl, whisk together all of the dressing ingredients and set aside.

Cook the bacon strips and set aside to cool and then crumble.

Chop the hard-boiled eggs and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing.  Put the dressed greens onto a large serving dish.  Place the tomatoes on top forming a row down the middle.  In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg and the crumbled bacon on top of the greens.  Drizzle with the remaining dressing and serve.  

Beach Boys Chicken

I have to tell on myself.  I tried this recipe the first time because I loved the name.  Who can help but smile when you think of the Beach Boys and their music.  To this day I absolutely love their music!

3/4 cup balsamic vinegar
1 tsp garlic powder
2 Tbsp honey
2 Tbsp olive oil

2 tsp Italian seasoning

kosher salt, to taste

freshly ground black pepper, to taste

4 chicken breasts, boneless and skinless

4 slices mozzarella cheese

4 slices avocado

4 slices tomato

2 Tbsp chopped parsley

Balsamic glaze, optional. for drizzling

In a small bowl, whisk together the balsamic vinegar, garlic powder, honey, oil, and Italian seasoning.

Season the marinade with salt and pepper.

Pour the marinade over the chicken and let it marinate for at least 20 minutes. 

Preheat the grill to medium-high heat.  Oil the grates.

Grill the chicken until charred and cooked through, about 8 minutes per side.

Top the chicken with the mozzarella, avocado, and tomato, and cover the grill until the cheese is melted, about 2 minutes.

Garnish the chicken with parsley and drizzle with the balsamic glaze.  

This can be done in a cast iron skillet on your stovetop as well.  Finish in a 350 degree oven.  It's delicious prepared either way.

I promise you, this will bring "good vibrations" for dinner!

Mardi Gras Slaw with Dressing

  

I love a good picnic style recipe.  This Mardi Gras slaw is just that with a little kick off flavor.  This will become a new favorite if you give it a try.

For the Dressing

1 cup mayo

1/4 cup honey

1/8 cup white vinegar

1/4 cup sugar

1 tsp dry mustard

1/2 tsp celery salt

1/2 tsp kosher salt

Mix all ingredients together and set aside in the refrigerator.

For the Slaw

2 cups chopped raw broccoli

1/2 cup shredded red cabbage

1/4 cup shredded carrots

1/4 cup roasted sunflower seeds

1/2 cup Craisins

Mardi Gras Dressing (enough to lightly coat)

Mis all ingredients together.  Stir well and refrigerate until ready to serve.  

Cilantro Lime Steak

 

I'm a fan of flank steak, but it needs to be treated extra special to make it tender and tasty.  

1 cup fresh cilantro leaves loosely packed, about 1 bunch

4 cloves garlic, peeled

2/3 cup fresh lime juice, about 5 limes

2 tsp salt

2 tsp black pepper

1 tsp sugar

1 cup olive oil

1 cup water

5 - 7 lbs flank steak

Combine cilantro, garlic, lime juice, olive oil, salt, pepper, sugar, and water in a blender and pulse until well combined.  (Makes about 3 cups total.)

Add steak to a gallon bag or other container and pour about half of the marinade over, making sure it is well coated.  Reserve remaining marinade for later.

Allow meat to marinate for desired time (but not longer than overnight).

Place your marinated steak on a pre-heated medium-high grill, basting and turning frequently (about every 5 - 7 minutes) until steak is cooked to your desired doneness.

If cooking more well than medium-rare, lower grill to medium heat after about 10 minutes to avoid over-charring.  

Allow steak to rest at least 5 minutes before slicing against the grain.  

Cheese and Garlic Crack Bread

 

This will quickly become a new family favorite.  Your favorite crusty, fluffy bread gets a nice little diamond shape action on top to create the cracks and then the cracks get filled with some savory garlic butter and a pinch of mozzarella cheese.  What's not to love?

For the Garlic Butter

1 stick unsalted butter, softened

2 large garlic cloves, minced

3/4 tsp salt

1 Tbsp parsley, finely chopped

For the Bread

1 crusty loaf of bread, preferably sourdough 

1 cup mozzarella cheese, shredded

Preheat your oven to 350 degrees.

In a microwave-safe bowl, combine the butter, the garlic, and the salt and melt it in the microwave for about 1 minute. 

Stir the parley into the butter mixture

Use a sharp knife to cut diagonally, going both ways, on top of the bread to create diamond shapes.  Be sure not to cut all the way through the bread.

Use your fingers or a knife to pry open each crack of the bread and drizzle each crack with about 1 tsp of the butter mixture and a pinch of the cheese.

Top the bread with the remaining butter mixture.  

Wrap the bread with foil and bake until the cheese has mostly melted, about 20 minutes.

Unwrap the bread and bake until the bread is crusty, about 5 - 10 minutes.

Serve immediately.  

Old-Fashioned Chicken Salad

This old-fashioned recipe harkens back to our great-grandmother's day when a well-seasoned mix of chopped chicken and celery were bound together with homemade mayonnaise and a generous splash of fresh lemon juice.  

4 cups chopped cooked chicken

2 hard cooked eggs, peeled and chopped

1 cup chopped celery

1/4 cup chopped onion

2 Tbsp fresh lemon juice

3/4 tsp table salt

1/2 tsp celery salt

1/8 tsp freshly ground black pepper

Dash of ground red pepper

3/4 cup mayonnaise

1/2 tsp paprika

Fresh parsley for garnish

Gently toss together first 9 ingredients in a bowl. Fold in 1/2 cup of the mayonnaise; cover and chill 2 hours.  

Stir in remaining 1/4 cup mayonnaise.  Spoon chicken salad into a serving dish.  Sprinkle with paprika. 

Serve with croissants or split rolls.

 

Bacon Wrapped Asparagus

I was never a fan of asparagus until I tried it prepared with bacon.  I absolutely love it prepared this way!  Crispy bacon and a little balsamic vinegar make this a simple side dish that's ready in just 20 minutes.  

1 lb asparagus, trimmed

6 slices of bacon

1 Tbsp olive oil

2 Tbsp balsamic vinegar

1/2 tsp salt

1/4 tsp pepper

Preheat your oven to 425 degrees.  Line a baking sheet with parchment paper.  

Wrap 3 - 6 stalks (depending upon stock thickness) with one slice of bacon to make a bundle.  

Place bundles on a parchment paper lined baking sheet.   Brush with olive oil and sprinkle with salt and pepper.  Place in the oven and bake for 15 minutes.  Then broil them for an additional 2 - 3 minutes for a nice crisp on top of the bacon.  

Brush the balsamic vinegar on top of the baked asparagus bundles.  

Serve.  

 

Crunchy Nacho Taco Salad

I love a good taco salad and this one knocks it out of the park!  Using Nacho Cheese Doritos is the perfect touch.

1 lb ground beef

1 packet of taco seasoning

3 - 4 Romaine lettuce hearts, rinsed and chopped

1 cup of black beans, drained -- I like Bush's Taco Fiesta beans

1 large tomato, seeded and chopped

1/2 cup shredded Nacho Taco cheese

1 1/2 cups Nacho Cheese Doritos, broken into bite-sized pieces

1 cup of your favorite dressing

Guacamole and sour cream for topping

In a large skillet over medium-high heat, brown and crumble the ground beef until no pink remains, about 6 -b 8 minutes.  Drain the grease from the skillet.

Add the taco seasoning to the beef according to the package directions.  Stir until the mixture comes to a boil.  

Reduce the heat to low and add the black beans.  Simmer for 10 minutes.

Transfer the skillet from the heat and let the meat and beans cool slightly.

In a large salad bowl, add the chopped lettuce, tomato and cheese.

Add the slightly cooled ground beef and beans, tossing everything together.

Add the Doritos and the dressing, tossing everything to coat.  

Serve & Enjoy!!

Roasted Carrots - Another Easy Side

This recipe was always a family favorite when my kids were still at home.  Just roasted carrots, garlic, and butter make this easy and delicious.

1 lb whole carrots, peeled and cut into strips
1 stick butter
3 cloves of garlic, peeled and minced

2 Tbsp fresh parsley, chopped
Salt to taste

Preheat your oven to 425 degrees.

Rinse carrots well and remove ends.  Peel and slice into 1/4" strips.

Spread over baking sheet in a single layer and drizzle with melted butter and salt to your liking.  Toss to coat.  

Sprinkle minced garlic evenly over the carrots.  

Bake on middle rack of oven for approximately 30 minutes until they are tender to your liking.  

Top with chopped parsley.  Serve and enjoy!

Broccolini with Citrus Butter

 

I discovered broccolini several years ago when my local grocery store was out of broccoli and it quickly became a family favorite and an easy side.  

Preheat your oven to 400 degrees.

Toss 2 bunches of broccolini with olive oil, salt and pepper.  

Bake until tender crisp, about 10 minutes.

Simmer 1/4 cup of orange juice and 1 Tbsp lime juice until reduced by half, 2 - 3 minutes.

Gradually whisk in 4 Tbsp cubed cold butter and season with salt.  

Spoon over the broccolini.  Top with chopped chives.