Melting Sweet Potatoes

 

4 small sweet potatoes, peeled and sliced into 1/2" rounds
2 Tbsp butter, melted
1/2 tsp ground cinnamon

1/4 tsp Kosher salt

12 cup maple syrup

1/2 cup chopped pecans

2 Tbsp chopped chives

Preheat the oven to 425 degrees.

Line a sheet pan with foil and spray with cooking spray.

Add the potatoes, butter, cinnamon, and salt to a medium bowl and toss to coat.

Arrange potatoes on the baking sheet and bake for 15 - 18 minutes.  Flip the potatoes then drizzle with the maple syrup and continue to bake until the potatoes are golden brown and crisp on the outside but soft on the inside, an additional 15 - 18 minutes.  

Arrange on a platter and sprinkle with the pecans and chives.  

Melting Potatoes

 

Looking for the perfect side dish to serve with your steak dinner.  Try these caramelized on the outside and creamy on the inside potatoes.  They are divine!

4 Tbsp butter, cut into pieces

2 tsp chopped fresh rosemary (1 tsp if dried)

1/4 tsp crushed red pepper flakes

2 lbs Yukon gold potatoes, sliced 1/2" thick

Kosher salt and freshly ground black pepper

1 1/2 cups chicken broth

4 cloves garlic (smashed)

Preheat oven to 475 degrees.

Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl.  Microwave in 30 second intervals until the butter is melted, about 1 minute.  

Add the potatoes, 1 1/2 tsp salt and a generous amount of pepper and toss together.  

Line a sheet pan with foil and spray with cooking spray.  Spread the potatoes evenly over the baking sheet.  Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes.  Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.  

Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more.

Transfer the potatoes to a serving platter.

Overnight Pulled Pork

 I've been waking up very early in the morning for years to put this is the oven, but I finally decided I should just put it in the oven the night before and let it cook overnight.  Who knew?

1 large pork shoulder or pork butt, bone in or out
2 Tbsp salt

1 Tbsp black pepper

1 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp chili powder

2 Tbsp brown sugar

1/2 cup of your favorite BBQ Sauce

1/2 cup cider vinegar

Preheat oven to 225 degrees.

Mix all spices together.  

Rub spice mix all over pork and place on a rack in a roasting pan and place in the oven uncovered. 

Mix BBQ sauce and vinegar in a bottle or bowl.  Set aside by oven.  

Go to bed . . .

If you happen to wake up in the middle of the night, you can squirt or brush the roast with the BBQ/vinegar mop.  The brown sugar in the rub and sugar in the sauce will start to make the outside of the roast look really dark.  It's fine.  You want it to look crusty.  Squirt or brush the roast multiple times during the cooking process. 

After about 10 hours, pull the roast out of the oven and see if it's fork tender.  If not, cook a few more hours or turn the heat up to about 350 degrees.  

After it is done, you can shred it with a fork while it is warm.  If you prefer, take the leftover sauce and toss it with the pork.  Serve on large buns with coleslaw and extra BBQ sauce.  

Garlic Balsamic Sauteed Mushrooms and Onions

2 Tbsp olive oil

2 Tbsp salted butter

1 large white onion sliced into rings

1 lb fresh baby portabella mushrooms

2 Tbsp minced garlic (2 cloves)

3 Tbsp balsamic vinegar

3 Tbsp whit win (optional)

Heat the olive oil and butter together in a large skillet.

Add the onions and saute for 5 minutes then add in the mushrooms.  Fry until the mushrooms have reduced in size and lost their moisture and the onions are softened completely.

Add in the garlic and saute until browned and fragrant.

Stir in balsamic vinegar and win and cook another 2 minutes, making sure to deglaze the bottom of the pan.

Season to taste with salt and pepper and serve.  

Cashew Shrimp

 

1 1/2 lbs large shrimp, peeled and deveined

Kosher salt

Freshly ground pepper

1 Tbsp cornstarch

2 Tbsp oyster sauce (found in the oriental aisle)

3/4 cup water

2 Tbsp safflower oil

4 stalks of celery cut 1/4" thick, plus celery leaves for serving

1/2 cup snow peas

2 garlic cloves, grated

Pinch of red pepper flakes

1/2 cup roasted cashews

1 cup Jasmine white rice

2 cups water

Preheat oven to 350 degrees.

In a medium saucepan combine the water and rice with a large pinch of salt. Cover and bring to a boil.  Reduce heat and simmer for 18 minutes.  Remove from the heat and allow to sit until ready to serve.  

Place the cashews on a baking sheet and roast in the oven for 15 minutes.  Remove and set aside.

Pat shrimp dry with paper towels; toss with 1/2 tsp salt and 1/4 tsp ground pepper. 

In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.  

Heat a large skillet (preferably cast-iron) over medium-high heat.  Swirl in oil, then add the shrimp in a single layer.  Cook undisturbed for 1 minute.  Continue to cook, stirring occasionally, until almost cooked through, 1 - 2 minutes more.           

Add celery, garlic, snow peas, and red pepper flakes.  Cook, still stirring, 1 minute.  Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about  1 minute more. 

Stir in cashews.

Serve over rice and top with celery leaves and more red pepper flakes, if desired.  

                     

Ranch Seasoning

Who doesn't love a good ranch dip?  I know I do.  Learn to make your own with this recipe.  Just add these ingredients to 1 1/2 cups of Greek yogurt or sour cream to create a great dip.  

1 tsp dried parsley
3/4 tsp Kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp sugar

Freshly ground black pepper

 

Fresh Mango Salsa

1 mango diced

1 avocado diced

1/2 red onion diced

1/2 bunch fresh cilantro

2 Tbsp lime juice (1 medium lime)

In a medium bowl, combine mango, avocado, red onion and cilantro.

Add lime juice.  Toss gently to combine and serve.  Add salt and pepper to taste.

Serve with tortilla chips.

Chicken & Mango Tostadas

Looking for a refreshing dinner on a hot summer evening?  This one fits the bill.

2 cups shredded cooked chicken 

1 mango, peeled and diced

1/2 red onion diced

1Tbsp chopped fresh cilantro

Juice of 2 limes

2 Tbsp olive oil

Kosher salt

2 ripe avocados, halved, pitted and peeled

1 1/2 Tbsp Guacamole Herb Blend

8 soft flour tortillas (6")

Hint:  If you're in a hurry and don't have leftover chicken or time to cook chicken, use the canned variety.  It works nicely in this recipe.

Preheat oven to 350 degrees.

Place flour tortillas on a baking sheet and place them in the oven for 8 minutes to crisp them.

Combine the chicken, mango, red onion and cilantro in a bowl.

Juice both limes and add half the juice to the chicken mixture.  Add olive oil and salt and pepper to taste.

Mash the avocadoes in a separate bowl.  Add the guacamole herb blend, remaining lime juice, and salt and pepper to taste.  

Top the tortillas with a smear of the mashed avocado and top with chicken salad and serve.  

Mushroom Smothered Pork Chops with Green Beans

2 (6 oz) pork chops
2 garlic cloves

4 oz Portabella mushrooms
1 Rosemary sprig
2 tsp chicken demi-glace
1 oz Marsala cooking wine
1 1/2 Tbsp butter
12 oz green beans
Salt and pepper

Cut mushrooms into 1/4" slices

Trim ends off of green beans

Mince garlic

Pat pork chops dry and season both sides with salt and pepper

Place a medium non-stick pan over medium heat and add 1 tsp olive oil

Add pork chops to hot pan and cook 5 minutes

Flip and cook for 5 more minutes

Transfer pork to a plate and let rest

Add 1 tsp olive oil to a pan and half the garlic to the pan.  Cook until garlic is aromatic.

Stir in green beans, rosemary sprig, 1/4 tsp salt and a pinch of pepper.  Add 1/4 cup water, cover and reduce heat to medium. Stir occasionally until green beans are tender (8 - 10 minutes)

Remove from burner.

Return pan used to cook pork chops to medium-high heat and add 1 tsp olive oil. Add mushrooms, remaining garlic and a pinch of salt to hot pan.  Stir occasionally until lightly browned (3 - 4 minutes).

Add marsala wine and cook until mostly evaporated. (30 - 60 seconds)

Stir in demi-glace, 1/4 cup water, and any accumulated juices from resting pork.  Bring to a boil.

Once  boiling, remove from burner and stir in butter. 

Plate pork chops on plates and top with sauce.  Add green beans to the side.  

French Onion Brisket

 

Everybody knows that a good brisket begins with a good seasoning rub ... this one is terrific!

Combine the following ingredients into an airtight container and mix well:

2 Tbsp granulated sugar

2 Tbsp brown sugar

2 Tbsp smoked sweet paprika

2 tsp garlic powder

1 tsp onion powder

1 1/2 tsp chili powder

2 Tbsp Kosher salt

1 1/2 tsp freshly ground pepper

1 tsp celery seeds                                                            Other ingredients:

1/2 tsp ground cumin                                

1/4 tsp cayenne pepper                                                    2 cans Campbell's French Onion Soup

1/4 tsp dried thyme                                                          1 cup beef broth

1/4 tsp dried oregano                                                       4 large portabella mushrooms (stemmed)

This will season about 9 lbs of brisket. I normally cook a 3 - 4 lb brisket to feed my family when we're all together. This is a recipe that is sure to become a family favorite.  

The night before, place your brisket(s) on a cutting board.  Coat both sides generously with the rub.  Wrap in plastic wrap and place on a plate in the refrigerator overnight.  I often use two 1 1/2 lb - 2 lb briskets.

Four hours before your desired serving time,  remove from the refrigerator and allow to warm to room temp for one hour.

Preheat your oven to 325 degrees.  Combine 2 cans of Campbell's French Onion Soup and 1 cup of beef broth in a baking dish.  Place your brisket into the soup mix and then top with thick slices of portabella mushrooms (4 large mushrooms washed, stemmed and cut into thick slices).  Cover your baking dish with foil and bake for three hours undisturbed.

Remove from the oven and allow to rest for 15 minutes.  Slice into 1/4" slices and return to the cooking liquid.  Serve with BBQ sauce if desired.