Zucchini-Corn Fritters

Looking for a good side dish for your steak night?  This just may be the perfect pairing. And it's another way to use up that abundance of zucchini this summer.

2 medium zucchini, coarsely shredded
Kosher salt
1 Tbsp butter

1/2 small onion, finely chopped

1 garlic clove, minced

2 ears corn, kernels cut off 

1/2 cup cornmeal

1/2 cup all-purpose flour

1/4 tsp baking soda

Freshly ground black pepper

3/4 cup buttermilk

1 large egg

Vegetable oil to fry

Toss the zucchini with 1/2 tsp salt in a medium bowl; let stand 10 minutes.  Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat.  Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes.  Add the corn and cook, stirring occasionally, until tender crisp, about 3 minutes.  Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 tsp salt and 1/4 tsp pepper in a medium bowl.  Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini.  Add the cornmeal mixture and stir until just combined.  

Wipe out the skillet the corn-onion mixture was cooked in.  Pour in about 1/8 inch of vegetable oil and place over medium heat.  Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops.  Cook until the fritters are golden brown, 3 o- 4 minutes per side.  Drain on paper towels and sprinkle with salt.  

Serve warm and enjoy.  

 

Honey-Garlic Slow Cooker Chicken Thighs

 

Looking for a super-easy dinner idea?  Then this is the recipe for you.  This is easy thanks to the slow cooker, plus the ingredients are likely already in your pantry.  

4 skinless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
3 garlic cloves, minced
1 tsp dried oregano

Place the chicken thighs in the bottom of your slow cooker.

In a small mixing bowl, combine the soy sauce, ketchup, honey, garlic, and oregano.  Pour mixture over the chicken thighs.

Cook on low heat for 6 hours.  

Serve with roasted potatoes and a green vegetable.  

Super easy dinner!

Cranberry Walnut Chicken Salad

This is the perfect picnic or road trip meal.  This salad is bursting with flavors of fresh herbs, dried berries, crisp lemon juice and tender chicken.  Serve as a sandwich, over a bed of lettuce, or with crackers. 

 
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tsp fresh lemon juice

1 Tbsp minced flat leaf parsley
1/4 tsp dried dill

3 cups chopped or shredded cooked chicken

1/2 cup finely chopped celery or finely chopped apple

1/3 cup dried cranberries

1/3 cup chopped toasted walnuts

Salt and pepper to taste

In a large mixing bowl, combine the mayonnaise, sour cream or Greek yogurt, lemon juice, parsley and dill.

Add the rest of the ingredients and stir until combined.  Season with salt and pepper to taste.

Chill for at least 30 minutes before serving. 

 

Thai Drunke Noodles

Need dinner in a hurry?  See smiles all around when these Thai Drunken Noodles make their way to the table.  This scrumptious dish includes tomatoes, garlic and toasted sesame seed dressing for terrific flavor.

1/2 lb dry rice noodles, uncooked

2 Tbsp soy sauce

1 Tbsp apple cider vinegar

1 1/2 tsp brown sugar

1 tsp chili-garlic sauce

1/4 cup Kraft Asian Toasted Sesame Dressing, divided 

1 small white onion, sliced

3 garlic cloves, minces

2 tomatoes, chopped

Cook the noodles as directed on the package, omitting salt.  Meanwhile, mix soy sauce, vinegar, sugar, chili-garlic sauce and 2 Tbsp dressing until blended.  

Heat remaining dressing in large deep skillet or wok on high heat.  Add onions and garlic, cook and stir 2 minutes.  Remove from heat.  

Add tomatoes, noodles and soy sauce mixture, mix lightly.  

Make this a total meal by adding grilled shrimp.  

 

Kansas City -Style Spareribs

What ribs are better than Kansas City-Style Spareribs?  None.  They are hands down the best! 

Dry Rub

1/4 cup brown sugar

2 Tbsp paprika

1 Tbsp seasoned salt (I like Red Robin)

1 Tbsp chili powder

1/2 tsp black pepper

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp dry mustard powder

Ribs

2 racks pork spareribs

1 bottle barbecue sauce Kansas City-style (any brand - pick your favorite)

Preheat your oven to 300 degrees then coat a grill pan or baking sheet with a rack inside with cooking spray.  

In a small bowl, stir together all ingredients for dry rub until evenly combined.  Pat ribs dry using paper towels then trim away excess fat and silver skin from both sides.  

Season both sides of each rack of ribs generously with spice rub, using half of the rub for each rack.  St this point, you may begin baking right away or cover and refrigerate for up to 24 hours.  Personally, I like to let them absorb all that good flavor by refrigerating overnight.

Place the ribs on the prepared pan and bake for 2 1/2 hours.  Begin checking ribs at about 2 hours and rotate if necessary for even cooking.  If the edges of the meat are becoming too crispy and dark, cover the ribs loosely with a sheet of aluminum foil for remaining cook time.  

When ribs are tender, remove from the oven and brush top side with barbecue sauce.  Return to the oven and bake uncovered for an additional 20 minutes.  Separate ribs by cutting between bones and serve with remaining sauce. 

Note:  Don't worry if you don't use all of the dry rub -- it's great on chicken or pork too.  Simply seal what's leftover in an airtight container and store it for up to 2 months.  
 

Zucchini Bread with Lemon Honey Butter

We are approaching the time of year when I always have more zucchini than I know what to do with.  This recipe is a great way to use some of it up.

3 large eggs

1 cup vegetable oil

1 cup sugar

1 tsp vanilla

2 cups shredded zucchini (about 1 medium)

1 Tbsp grated lemon zest

2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

Lemon Honey Butter:  

4 oz butter, softened

1 Tbsp honey

1 Tbsp grated lemon zest

Preheat your oven to 350 degrees.  Grease two 9 x 5" loaf pans.  In a large bowl beat together the eggs, oil, sugar and vanilla.  Slowly add zucchini.  Add lemon zest and mix thoroughly.  

In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt.  Slowly add zucchini mixture until completely combined.  Divide the batter between the prepared loaf pans.  Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes.  Let cool on a rack 15 minutes.  Unmold and serve warm or at room temperature with Lemon Honey Butter.

Lemon Honey Butter:

In a small bowl, combine the butter, honey and lemon zest.  Mix together well.

Easy Taco Salad

There are few things better than a yummy taco salad.  The best part is creating your own with all of your favorite toppings -- from avocado to cheese, sour cream to onions -- you get to make it your own.  My favorite part -- the crispy tortilla bowl.

For the beef filling:

1 Tbsp olive oil

1 1/4 lbs lean ground beef

1 cup of your favorite salsa

2 tsp chili powder

1 tsp ground cumin

Salt and freshly ground black pepper

For the salad:

1 head romaine lettuce or iceberg lettuce, chopped

1 can black beans, drained and rinsed

1 cup shredded Mexican cheese blend2 medium tomatoes, diced

1 avocado, diced

5 Tbsp sour cream

1/4 cup chopped red onion

Crunchy tortilla bows or tortilla chips for serving

In a 12" skillet, heat olive oil over medium-high heat.  Add beef to the skillet, cooking thoroughly until browned and cooked through.  Drain the fat.

Stir in the salsa, chili powder, and cumin.  Season to taste with salt and pepper.  Allow to warm all ingredients and then remove from heat.  

Create your individual salads in crispy tortilla bowls or on plates.  Layer lettuce, beans, cheese, tomatoes, and additional toppings of your choice.  

This is fantastic presented as a "Build Your Own Salad Bar".  Enjoy!!

Chicken with Smashed Potatoes, Potpie Style

Instead of a piecrust, a creamy chicken and vegetable mixture is spooned over potatoes coarsely mashed with their skins on for a hearty meal.  This is comfort food at its best.

1 1/2 lbs baby red potatoes, each cut in half

1 Tbsp vegetable oil

4 boneless, skinless chicken breast halves

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 cups matchstick carrot strips

1 cup chicken broth

1/4 cup heavy cream

1/2 tsp dried tarragon

1 cup frozen peas, thawed

1 Tbsp butter

In a Dutch oven, combine potatoes and enough salted water to cover; heat to boiling over high heat.  Reduce heat to low; cover and simmer until potatoes are fork-tender, about 12 minutes. 

While potatoes are cooking, in a nonstick 12" skillet, heat oil over medium heat until hot.  Add chicken and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 6 minutes.  Turn chicken; cover and cook until it loses its pink color throughout, 8 minutes longer.  Transfer chicken to a plate; keep warm.

To the same skillet, add carrots, broth, cream, and tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes.  Remove skillet from heat and stir in peas.  

Coarsely mash potatoes with butter and remaining 1/4 tsp salt and 1/8 tsp pepper.  Spoon potatoes onto platter; topo with chicken and vegetable mixture.

Serve with a nice dinner salad for a complete meal.

Crunchy Summer Salsa

Looking for a way to freshen up your salsa experience?  This recipe will do just that.  Serve it with a substantial tortilla chip because it's chunky, as well as crunchy.  

1 cup diced fresh peaches

1/2 cup diced cucumber

1/2 thinly sliced red onion

1 garlic clove, minced

1 tsp red pepper flakes

3 Tbsp chopped fresh cilantro

2 Tbsp fresh lime juice

1/2 tsp kosher salt

Stir all ingredients together in a small bowl.  Season to taste with additional lime juice, salt,  and red pepper flakes.  

Summer Corn Salad

Too hot to turn on the oven?  Don't want to heat up the house? This perfectly quick and easy to make salad is perfect for those days/nights.  It's cool and refreshing and the perfect blend of fresh vegetables and zesty Italian dressing.  

2 ears corn on the cob, boiled and cut from the cob
2 medium diced fresh tomatoes
2 small garden cucumbers, sliced
1 red onion, thinly sliced
1 avocado, diced

1/2 tsp red pepper flakes
1 cup zesty Italian salad dressing
 

Combine all ingredients in a large bowl.  Stir well to combine.  Cover and refrigerate for several hours.  

Can be made up to 2 days ahead of time.  This is delicious and the perfect side for a barbecue.  

Shrimp with Asian Barbecue Sauce

Hoisin sauce on its own makes for a tasty basting sauce, but this recipe enhances the flavor with the addition of five-spice powder.  It's a seasoning used extensively in Chinese cooking -- a blend of equal parts cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.  It's available in most supermarkets.

8 - 10" wooden or metal skewers
1/2 cup hoisin sauce
3 Tbsp ketchup
1/2 tsp ground ginger
1/4 tsp Chinese five-spice powder
2 Tbsp rice vinegar
2 Tbsp water
1 1/4 lb large shrimp, shelled and deveined
Romaine lettuce leaves

If using wood skewers, soak them in water for 20 minutes.  Meanwhile, in small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 Tbsp vinegar to make Asian Barbecue Sauce.  Remove 1/4 cup barbecue sauce to a small bowl; stir in water and remaining 1 Tbsp vinegar and reserve to use as dipping sauce.

Thread shrimp tightly on skewers.  Brush shrimp with some barbecue sauce from the bowl.  

Lightly grease a grill pan.  Heat the grill pan over medium-high heat.  Place the shrimp on the hot grill pan and cook 2 minutes.  Brush with some barbecue sauce; turn and brush with remaining sauce and grill until shrimp turn opaque throughout, 1 - 2 minutes longer.

Arrange romaine on platter.  Serve shrimp on skewers over romaine with reserved dipping sauce.  

So good!

 

Fried Chicken and Honey Carolina Gold BBQ Sauce

This is another Home Chef favorite.  The fried chicken is paired with cordon bleu potatoes and green beans.  It's hearty and delicious and comes together quickly.  

13 oz boneless, skinless chicken breasts

2 Tbsp crumbled bacon

2 Tbsp flour

2 Tbsp honey

1/4 cup gold BBQ sauce

1/2 cup panko breadcrumbs

1/4 cup of your favorite shredded cheese

6 oz green beans, trimmed

2 russet potatoes

Preheat your oven to 425 degrees.  

Prepare a baking sheet with foil and generously coat with cooking spray.

Make the Cordon Bleu Potatoes

Halve potatoes.  Cut halves into 1/2" moons

Place potato slices on prepared baking sheet and toss with 2 tsp olive oil and 1/4 tsp salt.  Massage oil and salt into potatoes.

Spread into a single layer and roast in hot oven until browned and tender, 25 - 30 minutes, flipping once halfway through.

Carefully push potatoes together and top with cheese and bacon.  Baking sheet will be hot.  

Roast again until cheese melts and bacon is crispy, 3 - 5 minutes.

While potatoes roast, make BBQ sauce.

Make the BBQ Sauce

Combine BBQ sauce, half the honey, and a pinch of pepper in a mixing bowl.  Taste and add remaining honey, if desired.  Set aside.

Prepare the Chicken

Pat chicken breasts dry.

Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1/2" thickness.

Combine 2 Tbsp water and flour in another mixing bowl until no lumps remain.  Place panko on a plate.  

Add pounded chicken to water-flour mixture and coat completely.  Transfer to plate with panko and flip until coated, pressing gently to adhere.

Place coated chicken on a plate.  Repeat with second piece.

Fry the Chicken

Line a plate with a paper towel. 

Place a large non-stick pan over medium-high heat and add vegetable oil.  Let heat for 5 minutes.  

Lay chicken breasts away from you in hot oil and flip every 4 - 5 minutes until golden brown and chicken is done, about 12 - 15 minutes.

Transfer chicken to towel-lined plate.  

While chicken cooks, cook green beans.

Cook Green Beans and Finish Dish

Place another large non-stick pan over medium-high heat and add 2 tsp olive oil.  Add green beans to hot pan and stir occasionally until lightly browned, 4 - 5 minutes.  

Stir in 1/4 cup of water, 1/2 tsp salt, and a pinch of pepper.  Cover and cook until green beans are tender, 4 - 5 minutes.

Remove from burner.

Plate dish as pictured, topping chicken with sauce.  

Enjoy!

Soba Noodles with Shrimp and Snow Peas

I've said multiple times that I'm trying to learn Asian style cooking.  This is one of the first recipes I tried.  It's simple and surprisingly, really good.  It's also perfect if you need dinner in a hurry.

1/4 cup creamy peanut butter

2 Tbsp soy sauce

1 Tbsp white vinegar

1 tsp Asian sesame oil

1 Tbsp chili sauce

1 tsp salt

8 oz soba noodles

10 oz shredded or matchstick carrots

1 lb large shrimp, shelled and deveined

4 oz snow peas, strings removed

1/2 cup loosely packed fresh cilantro leaves, chopped

In a small bowl, put peanut butter, soy sauce, vinegar, sesame oil and chili sauce.  Stir and set aside.  

Heat covered 5 - 6-quart saucepot of salted water to boiling over high heat.  Add noodles and cook 4 minutes.  Add carrots and cook 1 minute.  Add shrimp and snow peas and cook 2 minutes more.  Reserve 1/2 cup noodle cooking water.  Drain noodles, shrimp, and vegetables in large colander.  Transfer noodle mixture to a large bowl.  

With a wire whisk, beat peanut butter mixture until well blended.  Add peanut sauce and chopped cilantro to noodle mixture in bowl and toss until evenly coated.  

To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.

 

Grilled Pork Chop with Whole Grain Dijon Sauce

This is a Home Chef recipe that I 100% loved!

3 Thyme sprigs

12 oz red potatoes

8 oz green beans

1/2 fl oz apple cider vinegar 

1 Tbsp grained Dijon mustard

2 Tbsp brown sugar

12 oz boneless pork chops

Thoroughly rinse and pat dry all produce

Preheat your oven to 425 degrees

Prepare a baking sheet with foil and cooking spray

Quarter the potatoes

Reserve thyme sprigs whole.  Stem the remaining.

Pat pork chops dry, and season both sides with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.

Place potatoes on prepared baking sheet and toss with 1 tsp olive oil, whole thyme sprigs, 1/4 tsp salt and a pinch of pepper.  

Spread into a single layer and roast in hot oven until potatoes are fork tender, 18 - 22 minutes.  

Discard the thyme sprigs from cooked potatoes.

While potatoes roast, make sauce.

Combine vinegar, mustard, brown sugar, thyme leaves, 1/4 tsp salt, and a pinch of pepper in a mixing bowl. 

Slowly stir or whisk in 1 Tbsp olive oil.  Set aside.

Heat a grill pan to medium heat.  

Add pork chops to hot grill.  Cook until pork chops are done, about 5 - 6 minutes per side.

Remove pork chops from grill pan and spoon 1 Tbsp of the sauce over each pork chop.  Reserve the remaining sauce for garnish.  Tent the chops with foil and let rest for five minutes.

While the chops rest, grill the green beans.  

Combine the green beans, 1 tsp olive oil, 1/4 tsp salt, and a pinch of pepper in another mixing bowl.  

Place green beans on hit grill pan and flip occasionally until lightly charred, 4 - 5 minutes.  

Remove from the heat.

Plate as shown above and drizzle with remaining sauce.

Enjoy!

 

Fully Loaded Pork Taquitos

I grew up eating good ole farm country recipes.  There were no Mexican, Chinese, or other ethnic dinners served in my childhood home.  I've tried hard to expand my food horizons to include other ethnic culinary options.  This has become one of my favorite go-to recipes.

2 white onions
20 oz ground pork
2 Tbsp Southwest spice blend
3 Tbsp tomato paste
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp brown sugar
1 Tbsp white vinegar or apple cider vinegar
2 Tbsp olive oil
1/4 tsp salt
12 flour tortillas
1 cup Mexican cheese blend
1 lime

2 Roma tomatoes
8 Tbsp sour cream
8 Tbsp Guacamole

Adjust your oven rack to the middle position and preheat to 425 degrees.  Line a baking sheet with foil and lightly spray with nonstick cooking spray.  

Wash and dry all produce.  

Halve, peel, and thinly slice onion.  Mince a few slices until you have 2 Tbsp.

Heat a large drizzle of olive oil in a large pan over medium-high heat.  Add sliced onion and cook for 3 minutes.  Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4 - 6 minutes. 

Stir in the tomato paste, paprika, cumin, garlic powder, brown sugar, vinegar and 1/2 cup water.  Simmer until thickened, 2 - 3 minutes.  Turn off heat.

Meanwhil drizzle tortillas with 2 Tbsp olive oil.  brush or rub to completely coat.

Place tortillas on a clean work surface.  Once pork filling is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 Tbsp Mexican cheese.  Roll up tortillas, starting with the filled sides, to create taquitos.  Place seam sides down on prepared sheet pan.  Make sure the taquitos are snug on the sheet pan - this will prevent them from unrolling.

Bake on middle rack until golden brown and crispy, 8 - 12 minutes.  

While taquitos bake, finely dice tomato.  Zest and quarter the lime.

In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice.  Season with salt. 

In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice.  Season with salt and pepper.

Divide taquitos between plates.  Top with pico de gallo and creamy guacamole.  Serve with hot sauce, if desired. 

Shrimp and Tomato Summer Salad

The weather is heating up and it's around this time that I start eating lots more salad.  This one features lots of my favorite ingredients. 

2 Tbsp olive oil
2 Tbsp red wine vinegar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 cup loosely packed fresh parsley leaves, chopped

1 cup baby spinach
1 lb cooked shelled and deveined large shrimp
2 1/2 lbs ripe tomatoes, cut into 1" pieces
4 small cucumbers, cut lengthwise into quarters and then crosswise into 1" pieces
1 small red onion, cut into thin slices
2 avocados, peeled and cut into 1" pieces
2 oz of your favorite cheese

In a serving bowl, with wire whisk, mix oil, vinegar, salt, and pepper until blended; stir in parsley and spinach.  Add shrimp, tomatoes, cucumber, onion and avocado to dressing in bowl; stir to combine.  Sprinkle salad with cheese and serve at room temperature or cover and refrigerate to serve later.  

Pork Chops with Plum Glaze

This is a dinner idea that I don't think I would ever have imagined.  Cooking with plums is just not something I usually do.  Let me tell you, I was pleasantly surprised.  This is really good.  

4 boneless pork chops
1 tsp salt
1/4 tsp coarsely ground black pepper
1/2 cup plum jam or preserves
1 Tbsp brown sugar
1 Tbsp fresh lemon juice
1/2 tsp cinnamon or Chinese five-spice powder
2 garlic cloves, minced
4 large plums, each cut in half and pitted 

Season your pork chops with salt and pepper on both sides.  

In a small bowl, mix jam, brown sugar, lemon juice, cinnamon, and garlic.  Brush one side of each pork chop and cut side of each plum half with plum glaze.  

Preheat a ridged grill pan over medium heat with 1 Tbsp olive oil until very hot.  lace the pork chops and plums, glaze side down.  Cover and cook 3 minutes.  Brush chops and plums with remaining glaze; turn chops and plums and grill until chops are browned on both sides and just lose their pink color throughout and plums are tender, about 3 minutes longer. 

Serve with buttered herbed rice and your favorite green vegetable.

Wild Rice and Mushroom Stuffing

This recipe makes an elegant alternative to ordinary bread stuffing.  It's rich flavored with two kinds of mushrooms and vegetables.  

1 cup wild rice, rinsed
3 3/4 cups water
1 cup dried cranberries 
4 Tbsp butter
3 medium carrots, peeled and cut int 1/4" pieces

2 stalks celery, cut into 1/4" pieces

1 medium onion, cut into 1/4" pieces

1 tsp salt

1/2 tsp dried thyme

1/4 tsp coarsely ground black pepper

8 oz shitake mushrooms, stems discarded, caps sliced

10 oz white mushrooms, trimmed and sliced

2 cups long-grain brown rice

14 oz chicken broth

In a 2-quart saucepan, heat wild rice and 2 cups water to boiling over high heat.  Reduce heat to low; cover and simmer until wild rice is tender, 35 - 40 minutes.  Stir in cranberries; heat 1 minute.  Drain, if necessary.  

Meanwhile, in a nonstick Dutch oven, melt 2 Tbsp butter over medium heat.  Add carrots, celery and onion.  Cook until tender and golden, 12 - 15 minutes.  Stir in salt, thyme, and pepper and cook 1 minute; transfer to a medium bowl.  

In the same Dutch oven, melt remaining 2 Tbsp butter over medium heat.  Add shitake and white mushrooms, and cook until tender and golden and liquid evaporates, about 12 minutes.  Transfer to the bowl with the vegetables.  

Preheat your oven to 325 degrees.

In the same Dutch oven, heat brown rice, broth, and remaining 1 3/4 cups water to boiling over high heat.  Reduce heat to low; cover and simmer until tender 18 - 20 minutes.  Stir wild-rice and vegetable mixtures into rice.  

Spoon stuffing into a 13" x 9" glass baking dish or shallow casserole dish.  Cover with foil and bake until heated through, about 20 minutes.  

Dad's Famous Ribs

 

Who doesn't love ribs?  I know I do.  These delicious ribs are just what you're needing for dinner this week.  The raspberry jam-infused sauce is what make them so sweet, tangy and delectable.  

1/2 cup soy sauce

1 Tbsp chopped fresh garlic

1/2 tsp black pepper

3 - 3 1/2 lbs baby back pork ribs

1 cup raspberry jam

1/2 cup sweet chili sauce

In a large sealable bag, prepare the marinade.  Add soy sauce, garlic, and pepper.  Then add the ribs, seal the bag, and toss to coat.  Allow the ribs to marinate in the refrigerator for at least an hour.  

When you are ready to cook, preheat the oven to 400 degrees.  Remove the ribs from the marinade and place them on a rimmed baking sheet.  

Bake for 60 minutes or until tender. 

While the ribs are cooking, prepare the sauce.  Combine the raspberry jam and chili sauce in a medium bowl.  When the ribs are cooked, brush the sauce on both sides and allow them to cook for an additional 10 minutes.  

Serve these with remaining sauce on the side.

Red Wine Braised Short Ribs

This recipe is a pleaser.  It will leave your family happy and full.  The ribs are flavorful and they're so tender the meat will just fall off the bone.  

2 Tbsp olive oil

3 - 4 lbs bone-in short ribs (8b- 10 pieces)

Salt and pepper to taste

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

3 cloves garlic, smashed

2 Tbsp tomato paste

2 cups dry red wine

3 cups beef broth

2 bay leaves

1 sprig thyme

1 sprig oregano

Preheat the oven to 350 degrees.  Rinse and pat dry the bone-in short ribs and generously season them with salt and pepper.  

Heat the olive oil in a 6-quart Dutch oven over medium-high heat.  Brown the ribs in two batches for 5 - 6 minutes on each side, then transfer to plate and set aside.  

Add the diced onion and cook for 8 - 10 minutes, or until translucent and softened.  Then add the diced celery and the diced carrots and cook for 3 - 5 minutes more.  Add the garlic and the tomato paste, then cook for a few more minutes.  

Stir in 2 cups of wine, bring to a boil.  Lower the heat to medium and simmer until it reduces in half or about 15 - 20 minutes.  Add 3 cups of beef broth and stir.  

Transfer the meat back to the pot and add the bay leaves, thyme, and oregano.  Cover the Dutch oven with the lid and transfer it to the oven.

Cook for 2 1/2 - 3 hours, or until the ribs are tender.  Transfer the meat to the plate land cover with foil.  Strain the sauce and discard the vegetables.  

Pour the liquid back to the pot, let it simmer until it thickens, and serve.  

Apple Picking Braised Pork Tenderloin

 

A combo of apples and apple cider makes this on0pot dish a go-to-dinner.  I ran across this a year or so ago on Food Network.  It's definitely a keeper!

2 Tbsp olive oil
1 pork tenderloin, trimmed (about 1/12 lbs)
Kosher salt and freshly ground black pepper

1 large red onion, sliced

3 garlic cloves, minced

1 cup barley

1 1/4 cup unsweetened apple cider

1 1/4 cup chicken broth

1 Tbsp grainy Dijon mustard

1 Tbsp regular Dijon mustard

3 sprigs fresh thyme

1 Honeycrisp or Granny Smith apple, cored and sliced in 1/4" thick wedges

2 stalks of celery chopped

1/4 cup chopped fresh parsley

Preheat the oven to 375 degrees.

Heat 1 Tbsp of the olive oil in a large Dutch oven over high heat.  Pat the pork dry with paper towels and season all over with 1 tsp salt and 1/2 tsp pepper.  Add to the pot and sear until golden brown on all sides, about 6 minutes.  Remove to a plate.

Reduce the heat to medium-high and add the remaining 1 Tbsp olive oil and the red onion to the pot.  Cook, stirring frequently, until translucent, about 3 minutes.  Add the garlic, 1 tsp salt, and 1/2 tsp pepper and cook, stirring, until fragrant, about 1 minute. Stir in the barley and toast for 1 minute.  Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden, spoon.  Add the chicken broth, grainy and regular Dijon, celery and the thyme and bring to a strong simmer, about 2 minutes.  

Return the pork to the pot along with any residual juices.  Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees, 15 - 20 minutes.  Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.  

Stir the apple into the barley mixture.  Bake until almost all of the liquid evaporates and the barley and apples are just tender, 15 - 20 minutes.  

Remove the thyme springs from the barley.  Slice the pork into 1/2" thick medallions.  Serve the sliced pork over the barley and apples.  Top with parsley.

This isn't a quick dish, but it hits the spot when you're in the mood for comfort food. 

Cod Tacos with Mango-Avocado Salsa & Lime Crema

In my lifetime, tacos have come a long way.  No longer is it strictly ground beef in a crunchy taco shell.  My current favorite is this cod taco.  Topped with Mango-Avocado salsa and lime crema, it's just so fresh and delicious.

Mango-Avocado Salsa

Mix gently:

1 cup of frozen mango chunks (defrosted)

1 avocado, diced

1 small tomato, diced

Juice of 1/2 lime

Salt to taste

Set aside and try not to eat it all with a spoon.

Lime Crema

Stir together:

1/2 cup sour cream

Zest plus juice of 1/2 lime

Pinch of salt

Thin with a splash of water or milk until it's a consistency that will drizzle over your tacos.

Cod

Pat cod dry and season both sides with:

Salt and pepper

Chili powder

Garlic powder

Heat a skillet over medium-high with a little oil.  

Cook cod 3 - 4 minutes per side until flaky and lightly golden.

Break into big, juicy chunks.

Tortillas

Warm flour tortillas in a dry pan on the stove top.

Assemble your tacos:

Warm tortilla

Cod chunks

Mango-avocado salsa

Lime crema drizzle

Extra squeeze of lime

This is bright, fresh, slightly indulgent, and absolutely a good dinner decision.  

I like to serve it with Mexican Corn Cake.  

 

Steakhouse Dinner

I've been asking Chat GPT for dinner ideas lately and it's pretty good at matching ideas with my pallet.   I've been very impressed with lots of the ideas sent.  I call my Chat bot Simmer and I told him to call me Grammy.  It makes it feel more personal.  LOL!  Here's what Simmer came up with for a steak night dinner for one.

1 (6 - 8 oz) sirloin steak
1 Tbsp olive oil
1 Tbsp butter
1 garlic clove, mashed

Heat your skillet over medium-high heat

Add the olive oil

When hot add your seasoned sirloin and cook 4 - 5 minutes on each side

Add the butter and smashed garlic clove at the end.  Spoon butter over steak and then remove from pan to rest.

Salad

Mixed greens or romaine

Cherry tomatoes

Avocado slices

Cucumber slices

Red onion, thinly sliced

Shaved parmesan cheese

Creamy Peppercorn Dressing

1/4 cup sour cream

2 Tbsp mayo

1 Tbsp red wine vinegar or lemon juice

1 tsp Dijon

Cracked black pepper (be generous)

Splash of milk to thin

Salt to taste

Absolutely perfect served with warm garlic bread.

 

Sheet-Pan Sweet Potatoes, Bacon & Chicken Thighs

The best thing about a sheet-pan dinner is easy clean up.  I simply line a sheet pan with foil and it's a one pan wonder.  Clean-up is a breeze.  This recipe is hands down my favorite sheet pan meal.  

3 - 4 sweet potatoes, cubed
4 skin-on chicken thighs
6 bacon slices, chopped

Olive oil

Salt and pepper

Smoked paprika

3 garlic cloves, minced

Parsley, for garnish

Preheat your oven to 425 degrees.

Line a sheet pan with foil

Toss sweet potatoes with olive oil, salt, pepper, paprika, and garlic.  Spread them out - they need space to caramelize.

Nestle the chicken thighs among the potatoes.  Drizzle with a little olive oil, salt and pepper.  

Scatter bacon over everything.

Roast 30 - 35 minutes, flipping the sweet potatoes once.  

If the chicken isn't browned enough, pop under the broiler for 2 - 3 minutes at the end.  

Drizzle a little maple syrup or honey over the sweet potatoes

Enjoy!

Strawberry Rhubarb Sauce

Growing up Mom and Dad always had rhubarb and strawberries growing in the garden.  Both were favorites of my sister and myself.  This recipe combines the sweet from the strawberries with the tart of the rhubarb and it's fantastic!

2 1/2 cups rhubarb, trimmed and cut into 1/2" pieces

3/4 cup sugar plus 2 Tbsp if needed

1/2 cup water

3 cups strawberries, sliced

In a medium saucepan, combine rhubarb, sugar and water.  Bring to a simmer over medium-low heat and cook 8 - 10 minutes.  Add sliced strawberries and cook until the rhubarb is tender and translucent, about 5 - 6 more minutes.  

Remove from the heat and cool slightly.  Using an immersion blender or food processor, puree mixture.  Taste and adjust sugar.  

Serve over pound cake or frozen yogurt.  It's delicious as a stand-alone too.  

Harvest "Thyme" Roasted Sweet Potato Wedges

Looking for a great starchy side dish for your next dinner?  Give this a try.  This is super delicious!

3 Tbsp brown sugar

2 Tbsp olive oil

1 tsp kosher salt

1/4 tsp ground pepper

1/4 tsp ground nutmeg

4 lbs small sweet potatoes, peeled, cut into 8 wedges

8 sprigs fresh thyme, chopped.  

Preheat your oven to 400 degrees.

Mix sugar, oil, salt, pepper and nutmeg in a large bowl.  Add potatoes, toss to coat.  

Arrange potatoes in a single layer in large shallow baking pan.  

Sprinkle with thyme.  

Bake potatoes 1 hour or until the edges are dark brown and edges are crisp, turning after 30 minutes.  

Garlic Butter Herb Steak Bites with Potatoes

Everybody who knows me knows two of my favorite foods are steak and potatoes.  That makes this dish a guaranteed favorite for me.  

1 Tbsp olive oil

2 Tbsp butter, divided

1 lb Yukon gold potatoes, sliced about 1/4" thick

3 garlic cloves, minced

1 tsp thyme, chopped

1 tsp rosemary, chopped

1 tsp oregano, chopped

1 1/4 lb sirloin steaks, cut into 1" cubes

Salt and pepper

Turn the skillet to high heat.  Add 1 Tbsp butter and steak bites.  Let the steak sear for a minute and then continue to stir the steak until they are golden brown.  

Top the steak with fresh chopped herbs and then add back the potatoes.  

Plate and serve with salted sour cream for dipping.

 

Summertime Pasta Casserole

Just because the weather is warmer doesn't mean you have to avoid your oven.  Summertime Pasta Casserole highlights the very best veggies of the season.

2 cups of diced rotisserie chicken
1 cup cherry tomatoes, halved

1 zucchini, diced

1/2 cup corn kernels, canned or frozen

12 oz penne pasta

3 1/2 cups chicken broth

2 cups mozzarella cheese, shredded, divided

1/2 cup spinach, chopped, divided

2 tsp garlic, minced

1/2 tsp kosher salt

black pepper, to taste

Preheat your oven to 425 degrees.  

Coat a 9 x 13" baking dish with cooking spray.  

In a large bowl, add the diced chicken, tomatoes, zucchini, corn, pasta, chicken broth, 1 1/2 cups of the mozzarella cheese, spinach, minced garlic, salt and pepper.  Stir to combine.  

Evenly pour the pasta mixture into the prepared baking dish and tightly cover with foil.  

Bake the pasta casserole until the penne is al dente, about 40 minutes.  

Uncover the baking dish and stir the pasta casserole.  Evenly sprinkle the remaining mozzarella over the pasts casserole and bake until the cheese has melted, about 5 - 10 minutes.  

Plate the pasta casserole and sprinkle with grated parmesan.  

 

Ultra-Buttery Cauliflower Mash

I really like cauliflower, but I tend to only eat it one way and that's steamed.  Well, I've discovered another way I like it . . . mashed and with lots of butter.  Give this one a try.

3 - 4 cups cooked cauliflower, very warm

3 Tbsp butter

1/3 - 1/2 cup half and half, warm

1/4 cup grated Parmesan

Salt and black pepper

Tiny pinch garlic powder

Blend cauliflower until smooth.

Add butter, half and half, Parmesan, salt, pepper and garlic powder

Blend again until luxuriously creamy.

Taste.  Add more butter or salt if needed.  

Note:  I like to use my immersion blender for this.  It works really well.
 

Dr. Pepper Baked Chicken Thighs

As a lifelong lover of Dr. Pepper, this recipe caught my eye.  I absolutely had to give it a try.  It was super good and really easy to make.  It's a little sweet, a little savory, and a little sticky.  Perfect!

Preheat your oven to 375 degrees.

Whisk together:

1 cup Dr. Pepper

2 Tbsp soy sauce

2 Tbsp ketchup

1 Tbsp brown sugar

1 tsp garlic powder

Season six chicken thighs (I like skin-on)

Sear the thighs skin-side down until skin is brown and crispy.

Place in a baking dish skin side up.  Pour sauce over the thighs.  Bake for 40 - 45 minutes, uncovered.  Broil for 2 - 3 minutes to caramelize.

Serve with roasted potatoes or green beans.