Garden Vegetable Soup

When the weather is chilly, I'm a lover of all things soup.  This is one of my go to recipes, especially in early fall when the garden is still producing.

4 Tbsp olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 Tbsp finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds

2 cups peeled and diced potatoes

2 cups fresh green beans, cut into 3/4" pieces

2 quarts chicken, beef, or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears of corn, kernels removed

1/2 tsp freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

 2 tsp freshly squeezed lemon juice

Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat.  Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 - 8 minutes.  Add the carrots, potatoes, and green beans and continue to cook for 4 - 5 more minutes, stirring constantly.  

Add the stock, increase the heat to high, and bring to a simmer.  Once simmering, add the tomatoes, corn kernels and pepper.  Reduce the heat to low.  Cover and cook until the vegetables are fork tender, approximately 25 - 30 minutes.  Remove from heat and add the parsley and lemon juice.  Season, to taste with kosher salt.  

Serve immediately.  It's super good with toasted crusty bread.  

Lemon Chicken and Zucchini Foil Packs

I discovered this recipe on Pillsbury's website.  It is quick and easy to prepare, and it can be cooked on your grill or in the oven.  It's perfect for dinner on the deck or for a cozy winter night comfort dinner.

1 lb zucchini (about 3 medium)

1 Tbsp chopped fresh thyme leaves

1 tsp grated lemon peel

1 tsp salt

4 boneless skinless chicken breasts (6 - 7 oz each)

2 tsp lemon pepper seasoning

8 lemon slices

1/4 cup butter

Shredded Parmesan cheese, if desired

If cooking on the grill, start your grill heating.  If cooking in the oven, preheat to 375 degrees.  

Cut 4 sheets of heavy-duty foil, 18 x 12" and spray with cooking spray.

Cut zucchini in half lengthwise and again crosswise int 1 1/2" pieces.  In a small bowl, mix zucchini, thyme leaves, lemon peel and salt.  Toss to combine.  

Place chicken breast on center of each sheet of foil.  Season with lemon pepper.  Spoon equal amounts of the zucchini mixture around each chicken breast.  Top each breast with 2 lemon slices and 1 Tbsp butter.

Bring up 2 sides of foil so edges meet.  Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion.  Fold other sides to seal.  

If grilling, place packs on grill over medium heat. Cover grill and cook 10 minutes.  Rotate packs 1/2 turn; cook 9 - 10 minutes longer or until juice of chicken is clear when center of thickest part is cut.  Remove packs from grill.  Carefully fold back foil, and garnish with shredded Parmesan cheese.

To make in the oven, place packs on baking sheet.  Bake 29 - 33 minutes or until juice of chicken is clear when center of thickest part is cut.  

 

Bacon and Egg Cups

This is the perfect breakfast when you're cooking for a crowd.  It just checks all the boxes.  

12 strips bacon (about 10 oz)

2 red potatoes, sliced 1/8" thick, rounded ends discarded

12 large eggs

2 Tbsp chopped fresh chives

Preheat the oven to 400 degrees.  

Wrap 1 piece of bacon around the inside of a muffin tin to create rings.  Put 2 slice of potato on the bottom of each cup.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 - 12 minutes.  

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring.  Continue baking until the bacon is crisp, the egg whites are cooked through, and the yolks are still runny, about 10 minutes longer.  

Run a spatula around the edges and remove to a platter.  Sprinkle with the chives and serve.

Allow your guests to add salt, pepper, and/or hot sauce as desired.

Crunchy Garlicky Dill Pickles

I'm a gardener and I love dill pickles.  I've tried again and again to make the perfect dill pickle and I think I've finally perfected it.  While I love mini dills, if my cukes get a little large I cut them into spears or slices. 

Scrub enough pickling cucumbers to loosely fill two quart-sized jars.  

Remove the blossom ends and slice them, cut them into quarters, or leave them whole if small.

Combine in a pitcher:

3 1/2 cups water

2 cups apple cider vinegar

1 Tbsp pickling spices

3 Tbsp kosher salt

1/4 cup of granulated sugar1 tsp mustard seed

1 tsp celery seed

1/2 tsp red pepper flakes

Mix well and allow to sit for 20 minutes for the flavors to combine.  

2 large garlic cloves, smashed.  Put one in each jar.

6 fresh dill heads (stemmed).  Place one in each jar.  

Pack each jar loosely with prepared cucumbers.  Add dill after each third

Mix the pickling solution well and pour evenly into both jars.  Spoon the pickling spice left in the pitcher equally into both jars.  

Place lids on the jars and allow to sit on the counter for 2 hours.  Flip your jars and shake them every 1/2 hour.

Place in the refrigerator and wait three to four days to eat your pickles.  Flip your jars once or twice a day to keep the flavors combined.  

Honestly people, these are super good!

Grilled Pattypan Squash

As a gardener, I love pattypan squash.  It grows well here in our Missouri summer gardens.  I'm always surprised by my guests who look at the squash and ask what it is.  It is a beautiful scallop shaped squash and it's in the same family as zucchini.  It's easy to season this with herbs and spices to make it the perfect side dish for any dinner.

2 medium pattypan squash

2 garlic cloves, minced

olive oil

freshly cracked black pepper

kosher salt

1 tsp dried oregano

Remove the top and bottom of the squash and then cut them in half and then into 1/2" slices.  Place in a medium bowl and drizzle with olive oil.  Season with salt and pepper.  Add minced garlic and oregano.  Stir until all slices are well coated.

Heat your grill or grill pan to medium high heat.  Place the slices on the grate and allow to cook for 2 - 3 minutes on each side.  Remove to a serving plate once grill marks are perfect.  

This one tastes as good as it looks!

 

Chicken-Fried Steak & Gravy

I've been in a mood for comfort food lately, so this was dinner last night.  It's a good ole stand by in my kitchen.

 1 1/4 cups all-purpose flour, divided

2 large eggs

1 1/2 cups 2% milk, divided

4 beef cube steaks (6 oz each)

1 1/4 tsp salt, divided

1 tsp pepper, divided

Oil for frying

1 cup water

Place 1 cup flour in a shallow bowl.  In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended.  Sprinkle steaks with 3/4 tsp each salt and pepper.  Dip in flour to coat both sides; shake off excess.  Dip in egg mixture, then again in flour.  

In a large cast-iron or other heavy skillet, heat 1/4" of oil over medium heat.  Add steaks; cook until golden brown, 4 - 6 minutes on each side.  Remove from pan, drain on paper towels.  Keep warm.

Remove all but 2 Tbsp of oil from pan.  Stir in the remaining 1/4 cup flour, 1/2 tsp salt and 1/4 tsp pepper until smooth; cook and stir over medium heat until golden brown, 3 - 4 minutes.  Gradually whisk in water and remaining milk.  Bring to a boil, stirring constantly; cook and stir until thickened, 1 - 2 minutes.  Serve with the steaks.

This is fantastic served with green beans and biscuits.  Great with mashed potatoes too.

Grandma's Chicken 'n Dumpling Soup

I have great memories of cooking with my grandma in her country kitchen.  There is a link here to the blog where I've shared My Grandma's Recipes.  Be sure to check it out.  She was the Queen of Comfort Food and I promise you, this recipe is just that.  Just realize that this recipe takes a lot of time.  It's not even remotely close to a quick weeknight dinner.  This is the perfect snowy weekend dinner.

1 broiler/fryer chicken (3 1/2 - 4 lbs)

2 1/4 quarts cold water

5 chicken bouillon cubes

6 whole peppercorns

3 whole cloves

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 1/2 cups chopped carrots

1 cup fresh or frozen peas

1 cup chopped celery

1 cup chopped peeled potatoes 

1/4 cup chopped onion

1 1/2 tsp seasoned salt

1/4 tsp pepper

1 bay leaf

Dumplings

2 cups all-purpose flour

4 tsp baking powder

1 tsp salt1/4 tsp pepper

1 large egg, beaten

2 Tbsp butter, melted

1 cup milk

Snipped fresh parsley, optional

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot.  Cover and bring to a boil, skim foam.  Reduce heat; cover and simmer 45 - 60 minutes or until chicken is tender.  Strain broth; return to stockpot.

Set chicken aside until cool enough to handle.  Remove meat from bones; discard bones and skin and cut chicken into chunks.  Cool broth and skim off fat.

Return chicken to stockpot with stock, vegetables, soups, and seasonings; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Uncover; increase heat to a gentle boil.  Discard bay leaf.

For the dumplings, combine dry ingredients in a medium bowl.  Stir in egg, butter and enough milk to make a moist stiff batter.  Drop by tablespoonfuls into simmering soup.  Cover and cook without lifting the lid for 18 - 20 minutes.  Sprinkle with parsley if desired.  

Honey-Mustard Chicken and Potatoes

Everything for this meal cooks in the oven at the same time.  If you'd like to add something green, steamed fresh green beans make a delicious accompaniment.
 

1 1/2 lbs small red potatoes, each cut into quarters

1 jumbo onion, cut into 8 wedges

6 tsp olive oil

3/4 tsp s alt

1/4 tsp coarsely ground black pepper

4 medium boneless skinless chicken breasts

2 Tbsp honey mustard

Preheat your oven to 450 degrees.  On a sheet pan toss potatoes and onion with 4 tsp oil, salt and pepper.  Place pan on middle rack and roast 25 minutes.

Meanwhile, place chicken breasts on a plate.  Coat chicken with 1 tsp oil.  In cup, mix remaining 1 tsp oil with honey mustard; set aside.

After potatoes and onions have roasted for 25 minutes, remove pan from the oven and carefully turn pieces with metal spatula.  Place the chicken on the sheet pan and return to the oven.

After chicken has baked 10 minutes, remove from the oven; brush with honey mustard mixture.  Bake chicken and potatoes and onions 12 - 15 minutes longer, until juices run clear when thickest part of chicken is pierced with a knife and potatoes and onions are golden and tender.  

Such a hearty and comforting dinner!

Classic French Vinaigrette and Variations

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

1/4 cup red wine vinegar

1 Tbsp Dijon mustard

3/4 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup olive oil

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

Balsamic Vinaigrette

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

Mustard-Shallot Vinaigrette

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

 

Spicy Peanut Sauce

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

1/4 cup creamy peanut butter

1/4 cup very hot water

4 tsp seasoned a rice vinegar

1 Tbsp soy sauce

1 Tbsp light molasses

1/8 tsp crushed red pepper

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

Makes 2/3 cup.

 

Cool Cucumber Relish

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

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

1/4 cup seasoned rice vinegar

2 Tbsp finely chopped red onion

1 Tbsp vegetable oil

1/4 tsp red pepper flakes

Combine all ingredients in a medium bowl and mix well.

Chill in the refrigerator for one hour to combine flavors,

Serve with your favorite dish.

 

Mini Crab Cakes with Lemon Sauce

 

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

2 Tbsp butter

1 small onion, finely chopped

1 stalk celery, finely chopped

1/4 cup mayonnaise

1 Tbsp sour cream

2 tsp grainy Dijon mustard

1/2 tsp lemon zest

1/4 tsp salt

1/8 tsp cayenne pepper

1 lb lump crabmeat, picked over

1 cup fresh breadcrumbs (about 2 slices of bread)

Lemon Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1 tsp lemon zest

1 Tbsp fresh lemon juice

Pinch of salt

Pinch of cayenne pepper

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

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

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

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

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

Bacon Bow Tie Crackers

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

8 thin bacon slices

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

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

Preheat your oven to 250 degrees.  

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

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

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

 

Healthy Caesar Salad

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

1/2 loaf (4 oz) Italian bread

1 garlic clove, minced

2 Tbsp Olive oil

1/4 cup mayonnaise

1/4 cup freshly grated Parmesan cheese

3 Tbsp fresh lemon juice

1 tsp Anchovy paste

1/2 tsp coarsely ground black pepper

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

Preheat your oven to 400 degrees.

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

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

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

Top with some shaved Parmesan.

Enjoy!

Shrimp Risotto with Baby Peas

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

4 cups water

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

1 lb medium shrimp, shelled and deveined, shells reserved

1 Tbsp butter

1 1/2 tsp salt

1/8 tsp ground black pepper

1 Tbsp olive oil

1 small onion, finely chopped

2 cups Arborio rice

1/2 cup dry white wine

1 cup frozen baby peas

1/4 cup chopped fresh parsley leaves

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

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

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

Grilled Fish Tacos

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

1 lemon

2 1/2 tsp vegetable oil

1/2 tsp salt plus a pinch

2 ears corn, husked

1 avocado, cut in half and pitted

3 cloves garlic, minced

1/2 tsp dried oregano

1/4 tsp cayenne pepper

1 lb Cod fillets

12 crunchy corn tortillas

1 large tomato, finely chopped

Fresh cilantro leaves and lime wedges

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

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

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

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

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

Roast Pork Loin with Apricot-Cranberry Sauce

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

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

2 garlic cloves, minced

1 Tbsp olive oil

2 tsp coarsely ground black pepper

1 tsp salt

2 Tbsp butter

1 small white onion, finely chopped

18 oz chicken broth

1 cup dry white wine

1/2 cup dried cranberries

1/2 cup dried apricots, chopped

                                                 1/2 cup loosely packed fresh parsley leaves, chopped

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

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

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

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

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

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

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

Pineapple Firecracker Stir Fry

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

1 lb chicken breast, thinly sliced

1/4 cup cornstarch

Salt and pepper, to taste

3 Tbsp vegetable oil

1/2 cup sweet chili sauce

2 cloves garlic, minced

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

1 cup broccoli florets

2 scallions, thinly sliced for garnish

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

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

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

Garnish with scallions and serve with rice, if desired.  

This is soooooo good!

Freezer-Friendly Blueberry BBQ Sauce

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

1 pint of blueberries

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

1/4 cup chopped onion

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 tsp salt

Combine everything in a saucepan.

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

Lightly mash berries as they soften

Taste and adjust sweet/tang

Cool completely

 

Teriyaki Fried Mushrooms

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

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

1/4 cup salted butter

1 garlic clove, minced

1/4 cup Teriyaki sauce

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

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

Mis in the Teriyaki sauce and stir.  

Sprinkle with parsley for garnish if desired and serve hot.  

Bulgogi Pork Tenderloin with Roasted Carrots & Lime Rice

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

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

2 green onions, sliced, green and white parts separated

1 cup Jasmine rice

24 oz pork tenderloin

8 oz Bulgogi sauce

Kosher salt

Black pepper

1 tsp olive oil

1 tsp vegetable oil

2 Tbsp butter

Preheat your oven to 425 degrees.

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

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

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

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

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

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

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

Apple Cider-Glazed Bone-in Chicken

 

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

2 tsp whole grain mustard

1 Tbsp honey

1 oz butter

1 tsp chili powder

1 tsp cumin

3 oz Apple Cider

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

1 lb sweet potatoes

1 shallot

6 chive sprigs

1/4 cup chicken stock

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

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

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

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

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

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

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

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

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

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Taco Pie

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

1 (8 oz) package refrigerated crescent rolls

1 lb ground beef

1 (1oz) package taco seasoning mix

8 oz Mexican-style cheese blend, shredded

** Optional Toppings **

Sour cream

Shredded lettuce

Diced tomatoes

Green onions

Avocado

Black olives

Preheat your oven to 350 degrees.

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

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

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

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

Slice and top with toppings of your choice.