Espagnole Sauce

 

This is a classic brown sauce used as a base for any number of recipes.  It's mainly served with meat or poultry.  The key to a good sauce is to slowly cook the roux so it becomes brown without burning.  

8 Tbsp butter

1/2 cup all-purpose flour

1 small carrot, chopped

1 stalk celery, chopped

1 small white onion, chopped

1 Tbsp tomato paste

1/2 cup white cooking wine

8 cups beef broth/stock

1 tsp black peppercorns 

4 sprigs fresh parsley

4 sprigs fresh thyme

2 dried bay leaves

Melt butter in a deep fry pan over medium low heat.  Whisk in the flour to make a smooth paste.  Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 - 20 minutes.  

Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes.  Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 - 2 minutes.  Don't worry if the veggies stick in the whisk; they will release and combine with the sauce as more liquid is added.  Whisk in the broth/stock 1 cup at a time and lower the heat to a simmer.  

Add the peppercorns, parsley, thyme, and bay leaves.  Simmer the sauce until it reduces by half and has the consistency of gravy, 30 - 45 minutes.  

Remove from the heat and strain the sauce through a fine mesh sieve to remove solids.  Use as desired as a base for sauces in other recipes.

Note:  Don't worry about adding salt to this sauce.  You'll add it to your final dish and the saltiness of the additional ingredients will vary.  

This may be store in the refrigerator for up to three days or frozen in airtight containers for up to six months.  

Honey Garlic Chicken Breasts

Need a sweet and savory weeknight quick and easy dinner?  

Well . . . this is your answer.  It's ready in 30 minutes and it's sure to satisfy.

4 boneless, skinless chicken breasts

1/4 cup honey

2 Tbsp soy sauce

2 Tbsp apple cider vinegar

3 garlic cloves, minced

1 Tbsp olive oil

1/2 tsp ground pepper

1/2 tsp salt

1 Tbsp fresh parsley (for garnish)

Sesame seeds for garnish

Heat olive oil in a large skillet over medium heat.  Season the chicken breasts with salt and pepper on both sides.  

Place the chicken in the skillet and cook 6 - 7 minutes on each side until golden brown and fully cooked through.  Remove chicken from pan and set aside.  

In the same skillet, add the minced garlic and cook for about 1 minute.  Stir in the honey, soy sauce, and apple cider vinegar.  Allow the mixture to simmer for 2 - 3 minutes, or until it begins to thicken slightly.  

Return the chicken to the pan, turning to coat all sides with the honey garlic sauce.  Let the chicken simmer in the sauce for an additional 2 minutes, spooning the sauce over the chicken for an even coat.   

Remove from heat and garnish with fresh parsley and a sprinkle of sesame seeds.  Serve with steamed vegetables, rice, or a fresh salad. 

I'm Making My Own Homegrown Red Pepper Flakes

 

Those who know me will tell you that I'm an avid gardener.  Not only do I love to cook, I love to grow my own food.  I normally grow jalapeno and chili peppers in my garden.  I don't eat them, but my grown kids do.  

I like to use red chili flakes to liven up recipes, so this year I decided I would use my Ninja Speedi to dehydrate sliced chili peppers to use in place of store-bought red pepper flakes.

The cute little red peppers were plenty this year.  My granddaughter, Abby loved to pick them for me.

I bought a Ninja Speedi a couple of years ago and it has become one of my most used kitchen gadgets.  Not only does it act as an air fryer, slow cooker, sous vide, and steamer, it also dehydrates.  This quickly became an "I can't live without you kitchen gadget"!  One hot July day Abby brought me a handful of chili peppers and I thought maybe I should slice them and dehydrate them and take a swing at making my own red pepper flakes. My "Ah Ha" moment!

I sliced each of the peppers into 1/8 - 1/4" slices.  Be very careful to keep your hands away from your eyes during this process.  These peppers are hot and will burn your eyes if you accidentally rub them before thoroughly washing your hands.  

The crisper tray was placed in the elevated position in the Speedi.  Then I scattered the sliced peppers evenly across the tray.  The temp was set at 135 degrees and the time at six hours.  

Six hours later this is what I found.  About a tablespoon of red pepper flakes.  I've done this multiple times this summer and have plenty of red pepper flakes to make plenty of dishes this coming fall and winter.  I keep them stored in an airtight container that is easily stored with my other spices and seasoning blends.  I find these to be a lot more potent than the store-bought flakes, so use sparingly until you find your own sweet spot.  

Happy cooking!

Bourbon London Broil with Sweet Heat

1 1/2 London Broil steak

1/2 cup brown sugar

1/4 cup honey

1/2 cup soy sauce

1 tsp red pepper flakes

2 Tbsp bourbon

2 garlic cloves 

In a medium mixing bowl, whisk together brown sugar, honey, soy sauce, red pepper flakes, bourbon, and garlic until sugar has dissolved.  Pour mixture into a zipper-locking plastic bag with beef.  Refrigerate overnight.  

Preheat oven to broil.  Remove the beef from the marinade; reserve remaining marinade.  

Pat dry and place on broiler pan.  Broil for 4 - 5 minutes.  Flip and broil an additional 4 - 5 minutes.

In a small saucepan, over medium-high heat bring reserved marinade to a boil.  Reduce heat to low; simmer 10 minutes while beef rests on a cutting board.  Slice thinly against the grain and serve covered with warm sauce.  

 

Spicy Summer Corn Salad

If you're looking for a tasty summer salad that's packed full of a punch, this is the perfect choice.  It's healthy and delicious at the same time.

4 ears sweet corn, shucked

8 oz fresh green beans trimmed and halved (about 2 cups)

1 pint of cherry tomatoes (halved)

1/2 red onion (thinly sliced)

1/4 cup fish sauce

Juice of two limes (fresh squeezed)

2 Tbsp water

1 1/2 Tbsp sugar

1 garlic clove (minced)

1 Tbsp Thai Chili Sauce

Pinch of red pepper flakes

2 cups of Fresh Spring Mix greens

Bring a large pot of salted water to a boil.  Add corn and cook until crisp-tender (about 10 minutes).  Transfer to a cutting board and allow to cool.  

Bring your salted water to a boil again.  Add the green beans and cook until crisp-tender, about 3 - 4 minutes.  Transfer beans to a bowl of ice water and let them chill for about 5 minutes.  Drain well.

Halve your cherry tomatoes and thinly slice 1/2 of a red onion and set them aside.  

Slice the kernels from your corn cobs one at a time.  Leave some of the clusters intact.  I like to use my Pampered Chef Corn Kernel Cutter for this, but a large paring knife works well too.  

Add corn, green beans, tomatoes, and onion to a medium serving bowl.  

In a small bowl, stir together fish sauce, lime juice, 2 Tbsp water, sugar, garlic, Chili sauce, and red pepper flakes.  Mix well.  Drizzle over the veggies and tomatoes and then toss to evenly combine.  

I like to let this sit for about 5 minutes for the flavors to incorporate.  Add the spring mix and then stir again and serve.  

This is sure to be a summertime hit!  It's delicious served with Thai Chili sauce marinated chicken breasts sliced and added too. 

 

Steak Burrito Bowl

Looking for a low-calorie, but tasty dinner?  Fix your family a steak burrito bowl.  This is super tasty, but calorie conscious.  Lots of flavor, but no guilt in this recipe.  

4 cups cooked brown rice

12 oz lean beef sirloin steak, trimmed

1 Tbsp chipotle seasoning

1/4 tsp salt

1/2 tsp ground black pepper

2 Tbsp olive oil

1 onion thinly sliced

1 can black beans (I like Bush's Taco Fiesta Beans)

1/2 cup canned corn (drained)

3 Romaine lettuce hearts, shredded

3/4 cup salsa

3/4 cup guacamole

3/4 cup shredded cheese (your choice)

3/4 cup Ranch salad dressing

Season the steak with salt, pepper and chipotle seasoning.  Heat 1 Tbsp olive oil in a skillet over medium-high heat.  Add steak and cook until desired doneness, about 3 - 4 minutes per side.  Transfer steak to a cutting board and cover with foil.   Allow steak to rest 5 minutes before thinly slicing, Wipe pan clean and place back over medium-high heat.   

Add 1 Tbsp oil to pan and add sliced onion.  Saute until softened.  Add beans and corn and stir until warmed, 2 - 5 minutes.  Set aside.

Combine Ranch dressing and salsa.

Divide rice among four bowls and evenly top with lettuce, onions, black beans, corn, tomatoes, steak, and cheese.

Top with Ranch salsa dressing and Guacamole.   

Enjoy!!

Mandarin & Ginger Chicken Salad

 Need a good summer salad?  This one will fit the bill.  I promise!

Dressing

1/2 cup white wine vinegar

1 cup vegetable oil

Juice and zest from one large orange

1 Tbsp soy sauce

1 Tbsp Ginger Citrus Rub

Chicken

1 lb chicken tenderloins

2 Tbsp ginger citrus rub

Salad:

1 bag mixed baby greens

1 cucumber diced

1 carrot sliced

1 cup snow peas

1 cup mandarin oranges, drained

1 cup seedless grapes, sliced in half

1/2 cup sliced almonds

1 cup crispy wonton chips or Chow Mein noodles

Season the chicken with the rub and then cook until done.  Shred.

Combine dressing ingredients together and whisk until well incorporated.  

Layer al salad ingredients and top with dressing to serve.

Sweet Hawaiian Crock Pot Chicken

 This recipe is just yummy!  I'm sure your family will love this.  

2 lbs chicken breasts
1/3 cup soy sauce
1 cup pineapple juice
1/2 cup brown sugar
1 cup pineapple chunks
1/4 cup green onions, sliced

Place chicken breasts at the bottom of a slow cooker.

In a separate bowl, mix together the soy sauce, pineapple juice, and brown sugar until well combined.  

Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated.  

Set the slow cooker to low heat and let it cook for approximately 4 - 6 hours.  

Keep an eye on the chicken during the cooking process.  When a sweet glaze has formed on the chicken it is ready to be served.

Grill the pineapple chunks in a grill pan to heat and then top your chicken.  Sprinkle with sliced green onions.  

Serve with white or brown rice.

I like to serve this with steamed broccoli and a green salad.  

Caramel Chicken

Caramel Chicken -- it's not a combination you hear/see everyday, but this is delicious!

2 Tbsp butter

1/2 cup dark brown sugar

8 cloves garlic, minced

1/3 cup rice wine vinegar

1/4 cup fish sauce

1/4 cup soy sauce

8 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

1 Tbsp vegetable oil

2 green onions sliced for garnish

White rice, for serving

Preheat the oven to 400 degrees.

Melt the butter in a small saucepan over medium-high heat.  Add the brown sugar and cook, constantly, until it begins to melt, 2 - 3 minutes.  Add the garlic and cook, continuing to stir for another 1 - 2 minutes.  Stir in the vinegar, fish sauce and soy sauce.  Bring to a low simmer and let cook for about 5 minutes.  Remove from the heat.  

Use a paper towel to thoroughly pat dry the chicken.   Sprinkle both sides with salt and pepper.  

Heat a large ovenproof skillet over high heat until very hot.  Add the oil.  Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes.   Remove the chicken to a plate and raise the heat to medium-high.  Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits.  Return the chicken to the skillet skin-side up.  Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes.  

For extra crispy skin, transfer the skillet to the broiler for about 2 minutes.  

Serve over with rice with sauce.  Top with sliced green onions.

Fried Pork Chops With Potatoes and Peas

 I am a fan of comfort food and this recipe is just that!

1 1/2 lbs Yukon Gold potatoes, quartered

1 medium-size yellow onion, quartered

3 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/4 tsp black pepper, divided

1/3 cup plus 1 Tbsp all-purpose flour

4 (6 oz) bone-in pork chops, about 1/2" thick

3 Tbsp butter, divided

1/4 cup dry white wine

1 cup chicken stock

1 (15 oz) package of petite green peas

Preheat oven to 450 degrees.  Place potatoes and onion in a rimmed baking sheet.  Drizzle with 1 Tbsp olive oil and sprinkle with 1 tsp each salt and pepper.  Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.  

Meanwhile, stir together 1/3 cup flour and 1/2 tsp salt and pepper in a small bowl.  Dredge pork chops in flour mixture, evenly coating all sides.  Heat remaining 2 Tbsp olive oil in a large skillet over medium high heat.  Add pork chops, and cook until golden, about 4 minutes per side.  Transfer pork chops to a platter.

Melt 2 Tbsp butter in a skillet.  Add 1 Tbsp of the flour, whisking until smooth.  Add wine, and cook, stirring and scraping to loosen browned bits from bottom of skillet, until reduced by about 1/3, about 2 minutes.  Add chicken stock; bring to a boil, and reduce heat to medium-low.  Cook, stirring occasionally, until sauce is thickened, about 4 minutes.  

Cook peas according to package directions; transfer to a bowl.  Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp butter until combined.  Serve pork chops with potatoes, peas, and sauce; sprinkle with parsley just before serving.