Grilled Ribeye Steak with Garlic and Herb Butter

I absolutely love a good ribeye steak and this very simple recipe never disappoints.  I grow fresh herbs in my garden every year and when late fall and winter roll around, I grow them in my Aero Garden.  There is nothing better.  

2 Ribeye steaks (1 1/2" thick)

Salt and black pepper

1 Tbsp olive oil

2 Tbsp butter

2 garlic cloves, smashed

1 - 2 sprigs fresh rosemary or thyme

Bring the steak to room temperature.  Pat dry and season generously with salt and pepper.

Heat a cast iron skillet or grill over high heat with olive oil.

Sear steak 4 - 5 minutes per side for medium (adjust to preferred doneness).

In the last 2 minutes, add butter, garlic, and herbs.  Spoon butter over the steaks as they finish.

Let rest 5 - 10 minutes before slicing.

   

Roasted Garlic Mashed Potatoes

I am a lover of all things garlic, and mashed potatoes are just better when they are mashed with garlic.  This recipe is perfect for a crowd.

2 lbs Yukon Gold or Russet potatoes, peeled and cubed

1 whole garlic bulb

1/2 cup heavy cream (more, if needed)

4 Tbsp butter

Salt and pepper to taste

Olive oil (for roasting garlic)

Preheat your oven to 400 degrees.

Slice off the top of the garlic bulb to expose the cloves.  Drizzle with olive oil, wrap in foil.

Roast for 35 - 40 minutes until soft and golden,  Cool slightly, then squeeze out the roasted garlic.

Place potatoes in a pot, cover with salted water.  Bring to a boil, then simmer 15 - 20 minutes until fork tender.  

Drain potatoes and return to the pot

mash with butter, roasted garlic and cream.

Season with salt and pepper.  Add more cream and/or butter if needed.

 

White Wine Cream Sauce

This white wine cream sauce is delicious served with lobster, crab legs, and steak.  I'm a fan of all three.  It pairs well with pasta too.  

2 Tbsp butter

2 garlic cloves, minced

1/2 cup dry white wine

1/2 cup heavy cream

1 tsp Dijon mustard

Salt and pepper to taste

1 Tbsp grated Parmesan

Fresh parsley or chives, chopped (for garnish)

In a saucepan, melt butter over medium heat.  Add garlic and sauté 1 minute.

Add white wine and simmer until reduced by half (about 3 - 5 minutes). 

Stir in heavy cream and Dijon.  Simmer another 2 - 3 minutes until slightly thickened.  

Season with salt, pepper and Parmesan.

Serve warm over you dish of choice and garnish with herbs.  

Greek Yogurt Chicken Salad Wraps

Looking for a way to use last night's leftover chicken breasts?

Do you have leftover rotisserie chicken?  Need a good lunch or dinner idea for a really hot day?  This is your answer . . . Greek Yogurt Chicken Salad Wraps.  They are easy, fresh and delicious.

2 cups cooked chicken, shredded

1/2 cup plain Greek yogurt

1 Tbsp Dijon mustard

1 Tbsp lemon juice

1 celery stalk, finely chopped

2 green onions, sliced

1/4 cup chopped fresh parsley or dill

Salt and pepper to taste

Optional 1/4 cup almonds and/or cranberries

Butter lettuce leaves or large tortillas for wraps

In a mixing bowl, combine Greek yogurt, mustard, lemon juice, salt, and pepper.  Stir in chicken, celery, green onions, herbs, and any optional add-ins.  Mix well.

 Spoon the chicken salad into the tortillas and wrap.  You may use lettuce cups for a low-carb option.

Serve chilled or at room temperature with sliced cucumbers, cherry tomatoes, or sweet potato chips on the side.  

Lemon Garlic Chicken Breast with Roasted Veggies

 

I've really struggled to learn to cook just for myself.  I've spent my entire adult life cooking for my family of five and then for big family weekend and holiday gatherings.  Cooking for one is NOT easy.  This particular recipe is perfect to prepare dinner for one.

1 boneless, skinless chicken breast

1 Tbsp olive oil

1 clove garlic, minced

1 lemon zested and juiced

1/2 tsp dried oregano (or Italian seasoning)

1 Tbsp butter

Salt and pepper to taste

1 small zucchini, sliced in 1/4" rounds

1 cup cherry tomatoes

1 Tbsp olive oil

Salt and pepper to taste

Preheat your oven to 400 degrees.

In a resealable bag, mix together olive oil, garlic, half the lemon juice, oregano, salt and pepper.  Add the chicken breast and coat well.  Let it marinate for 10 - 15 minutes (longer if you like).

Toss the zucchini rounds and cherry tomatoes with olive oil, half of the remaining lemon juice, salt and pepper.  Spread out on a baking sheet.

Remove chicken from marinade and place on the baking sheet with the vegetables.  Bake for 20 - 25 minutes or until the chicken is fully cooked.  

While the chicken and veggies bake, soften the butter.  Combine with remaining lemon juice and zest.

Plate the chicken with the roasted veggies.  Garnish with fresh parsley, if desired.  Top with lemon butter.  

Enjoy!

Shrimp & Avocado Salad

Hot summer nights demand healthy and tasty salads.  This one checks all the boxes.  It's tangy, fresh and delicious. 

1 lb grilled shrimp (use the seasoning of your choice)

1 large avocado, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely sliced

1 small cucumber, diced

2 Tbsp fresh cilantro or parsley, chopped

4 cups of mixed greens (for serving)

Lemon Dressing

 

3 Tbsp olive oil

2 Tbsp lemon juice (juice of one lemon)

1 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, salt and pepper.  Set aside.

In a large bowl, combine the grilled shrimp, avocado, cherry tomatoes, red onion, cucumber, and cilantro.

Gently toss the salad with the lemon dressing until evenly coated.

Spoon over a bed of greens or enjoy on its own.  Serve immediately for best texture. 

Asian Cucumber Salad

Man, it's hot!  Time to look for great, refreshing, and flavorful hot weather meal ideas.  This Asian Cucumber Salad is a must-try.  It's the perfect balance of sweet, savory, tangy, and a little spicy -- and ready in minutes (my favorite part).  This is delicious with grilled meats and veggies or just by itself.

2 large cucumbers, thinly sliced

1/4 cup rice vinegar

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp honey

2 garlic cloves, minced

1/8 tsp ginger

1/4 tsp red pepper flakes

2 Tbsp toasted sesame seeds

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro

Slice your cucumbers and place them in a bowl.  I like to use a mandolin for perfectly even slices.  Sprinkle them with salt and let them sit for 10 minutes; then pat them dry.  This keeps them crisp and removes excess moisture.  

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth.

Pour over the sliced cucumbers and gently toss until fully coated.

Let the salad sit for at least 10 minutes (up to 1 hour) so the flavors can mingle.  Refrigerate while marinating.  This salad is best when served cold.

Right before serving, sprinkle with toasted sesame seeds, sliced green onions and chopped cilantro.

Southern-Style Smothered Chicken

I'm gonna tell on myself . . . Lately, I've been asking Chat GPT for dinner ideas based on the ingredients in my fridge that I need to use.  This is one I made for dinner early in the week and it was absolutely delicious!

For the chicken:  

4 bone-in, skin-on chicken thighs

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1/2 tsp paprika

1/2 cup all-purpose flour

2 - 3 Tbsp vegetable oil (for frying)

For the gravy:

1 medium onion, thinly sliced

2 cup sliced mushrooms

2 cloves garlic, minced

2 Tbsp flour 

2 cups chicken broth

1/2 cup milk

Salt and pepper to taste

1/2 tsp thyme or a bay leaf (for extra flavor)

Season the chicken with salt, pepper, garlic powder and paprika.

Dredge in flour, coating lightly.  Reserve 2 Tbsp of the leftover flour.

Heat oil in a large skillet over medium heat.  Sear chicken (skin-side down first) until golden brown, about 4 - 5 minutes per side.  Remove and set aside. 

Sauté onions and mushrooms in the same pan until softened and golden, about 8 minutes.

Add garlic and cook for 30 seconds.  Sprinkle in reserved flour and stir for 1 minute to create a roux.

Slowly whisk in chicken broth, scraping up any browned bits.  Simmer until slightly thickened.

Stir in milk and adjust seasoning with salt and pepper.  Add thyme and/or bay leaf, if desired.

Return chicken to the skillet skin side up.  Cover and simmer on low for 25 - 30 minutes or until chicken is cooked through.  

Serve warm over mashed potatoes, rice, or corn pudding, with gravy spooned over top.

Super yummy!  Thanks Chat GPT!!

Pan-Seared Trout with Lemon Butter and Fresh Herbs

I have always been a fan of shrimp, lobster and crab legs, but I didn't like fish -- any fish, because I believed all fish smelled fishy.  I've been trying to venture into new menu ideas and expand my food horizons, so I'm trying new fish recipes, and I've been pleasantly surprised.  This is one of my new favorites.

4 trout fillets (skin on or off)

Salt and pepper

2 Tbsp butter

1 Tbsp olive oil

2 cloves garlic, minced 

Zest and juice of 1 lemon

1 Tbsp chopped fresh parsley, dill and thyme

Pat fillets dry, season with salt and pepper.

Heat olive oil, 1 Tbsp butter in a skillet over medium heat.

Cook trout fillets skin-side down (if applicable) - 3 minutes, flip and cook 2 - 3 minutes more.

Add remaining butter, garlic, lemon juice and zest and fresh herbs.

Spoon sauce over fish, remove from heat and serve.  

Loved this!  Who knew I could be impressed with fish?

Serving suggestion:  Serve with Herb-Roasted Baby Potatoes and Garlic Sauteed Green Beans with Almonds.  

Honey Garlic Pork Chop

 I have spent my life cooking for people.  It's what I love to do.  The hardest thing for me is to cook just for 1 person.  This recipe is designed for 1 serving and it's really tasty.

1 boneless pork chop
Salt and pepper to taste
1 Tbsp olive oil or butter

1 garlic clove, minced

2 Tbsp honey

1 Tbsp soy sauce

1 tsp apple cider vinegar

Optional garnish:  Sliced green onions

Pat the pork chop dry with paper towel.  Season both sides with salt and pepper.

Heat oil in a skillet over medium heat.  Sear the pork chop for 3 - 4 minutes per side, until golden and cooked through.  Remove from the pan and let rest.

In the same skillet, add minced garlic and sauté for 30 seconds.  Add honey, soy sauce, and vinegar.  Stir and simmer 1 - 2 minutes until slightly thickened.  

Return pork chop to the pan and coat with sauce for 1 - 2 minutes.

Garnish with green onions, if desired.  

This is delicious served with wild rice, steamed broccoli, green beans, or a crisp cucumber salad.