Sprite - Grilled Chicken Skewers

This is not a recipe I would have imagined myself trying, but I am so happy I gave in and tried it.  It is absolutely delicious and quite unique.  Lime and fish sauce are a winning combination.  

8 garlic cloves, finely minced

1 (12 oz) can of Sprite (not diet)

1 1/2 cups Thai Chile sauce, divided

1/2 cup plus 1 Tbsp fish sauce

2 tsp kosher salt

3 lb boneless, skinless chicken breasts cut into 1" chunks

Vegetable oil for grill

Juice of 3 limes

1/3 cup finely chopped cilantro

8 (10" long) skewers, bamboo or metal

Mix together garlic, Sprite, 1 cup of Thai Chile sauce, 1/2 cup fish sauce, and 1 1/2 tsp kosher salt in a 1-gallon resealable bag or large baking dish.  Add chicken and turn to coat.  Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours.  (Marinate 4 hours if you can)

Prepare a grill or grill pan over medium-high heat, oil grate.  Remove chicken from marinade, letting excess drip back into bag or dish, discard marinade.  Thread chicken onto skewers (about 8 pieces each) and grill, turning once, until cooked through.  Transfer to a platter and let skewers rest 5 minutes.  

Whisk lime juice, cilantro, remaining 1/2 cup Thai Chile Sauce, and remaining 1 Tbsp fish sauce in a small bowl to combine.  Taste sauce and season with salt, if needed.  

Spoon sauce over chicken skewers to serve.  

 

Soy-and-Cola Marinated Steak

Having grown up in farm country, I'm definitely a meat and potatoes girl.  I do love a good steak and I'm always looking for new ways to serve up a tasty steak dinner.  This one is so good!

6 garlic cloves, finely minced

1 (12 oz) can of Coke (do not use diet)

1/2 cup white miso

1/3 cup soy sauce

2 lb skirt steak

Vegetable oil (for grill or grill pan)

3 scallions

Mix together garlic, Coke, miso, and soy sauce in a 1-gallon resealable plastic bag or large baking dish.  Add steak to marinade and turn to coat.  Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours.  (Marinate at least 4 hours, if possible.)

Prepare a grill or grill pan over medium-high heat.  Oil the grates.  Remove steak from marinade, letting excess drip back into the bag or dish; discard marinade.  Grill the steak, turning every 2 minutes or so, until desired doneness.  Transfer steak to a cutting board and let rest 10 minutes.  

Thinly slice the white parts of the scallions.  Cut the green parts of the scallions crosswise into 2" pieces and then slice each 2" piece into slim matchsticks.  Place the sliced scallions in a bowl of ice water for 5 minutes.  Drain and transfer to a paper towel to pat dry.

Thinly slice the steak against the grain.  Arrange on a platter and drizzle juices from the cutting board over.  Top with the scallions and serve.

Just in case you aren't familiar with Miso . . . White miso is a light-colored fermented soybean paste made with soybeans, rice koji, salt, and water.  The flavor is mild and slightly sweet.  It is versatile, easy to use, and works well in everyday cooking.

Crispy Ranch Shrimp

I'm a lover of all things fried.  These fried shrimp are packed with tangy ranch flavor from two sources -- bottled dressing and seasoning mix.  

Vegetable oil for frying

1 cup plain yellow cornmeal

1/4 cup self-rising flour

1 tsp kosher salt

1/2 tsp black pepper, plus more for garnish

1 (1 oz) envelope of ranch dressing mix, divided

1/2 cup bottled ranch dressing, plus more for serving

1/2 cup whole milk

1 large egg

1 lb jumbo peeled and deveined raw shrimp, tail on

Chopped fresh dill

Pour 2" of vegetable oil in a large Dutch oven, heat over medium high heat until a fry thermometer reads 325 degrees.

Meanwhile, whisk together cornmeal, flour, salt, pepper, and 2 Tbsp of the ranch dressing mix in a shallow bowl until well combined.  Set aside.

Whisk together bottled ranch dressing, milk, egg, and remaining 2 tsp of ranch mix in a medium bowl until well combined.

Working in batches, dip shrimp in milk mixture allowing excess liquid to drip off.  Press shrimp into cornmeal mixture, turning to coat all sides.  Transfer to a baking sheet.  Repeat with remaining shrimp.   

Working in batches, add about 6 breaded shrimp to hot oil.  Fry, turning occasionally, until golden brown and cooked through, about 2 minutes.  Remove from oil using a slotted spoon.  Transfer to a wire rack set over a rimmed baking sheet.  Repeat process with remaining shrimp, adjusting heat as needed to maintain temperature.  

Serve with additional ranch dressing and garnish with fresh dill and pepper.

If you have ranch lovers in your house, this is sure to become a new favorite.  

 

Pickled Onions

Add a tangy crunch to salads, tacos, and sandwiches by pickling red onions in sweet vinegar.

For the brine:  

In a medium bowl, combine 1/2 cup of rose balsamic vinegar, 1 Tbsp sugar, and 1/4 tsp of salt.  Stir until sugar is dissolved.  

Halve and thinly slice one large red onion.  

Stir into the brine and allow to sit for 1 1/2 hours at room temperature or chill up to 3 days, stirring occasionally.  

 

Crab Cake Sandwiches

 Hearty and delicious . . . these crab cake sandwiches will be a hit for a family dinner or an event.  They are a no-fuss dish perfect for your next dinner/event.

8 oz store-bought slaw mix

1/4 cup apple cider vinegar 

1 tsp sugar

4 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 large egg

8 oz lump crabmeat

1/2 cup panko

2 Tbsp finely chopped tender herbs (parsley, chives, dill)

1 garlic clove, finely minced

1 Tbsp plus 1/4 cup mayonnaise

Freshly ground pepper

3 Tbsp finely chopped dill pickles

1 Tbsp plus 1 tsp Old Bay Seasoning

1/3 cup all-purpose flour

4 brioche buns, split

Toss slaw mix, vinegar, sugar, 1 Tbsp olive oil, and 1 tsp kosher salt in a large bowl to combine.  Set dressed slaw aside.

Mix together egg, crabmeat, panko herbs, garlic, 1 Tbsp mayonnaise, and 1/2 tsp kosher salt in a small bowl; season with pepper.  Divide mixture into 4 portions and pat into 3" wide patties.  Gently place on a parchment-lined baking sheet and chill 10 minutes.  

Meanwhile, whisk pickles, 1 Tbsp Old Bay seasoning, a pinch of salt and remaining 1/4 cup mayonnaise in a small bowl.  Set sauce aside.  

Whisk flour, a pinch of salt, and remaining 1 tsp Old Bay seasoning in a shallow bowl.  Working one at a time, dredge patties in flour mixture on both sides to coat, tapping off excess.  Transfer to a plate.  

Heat a dry large skillet over medium heat.  Working in 2 batches, cook buns, split side down, until lightly toasted, 15 - 30 seconds per batch.  Transfer to plates.  Wipe out skillet if needed.  

Heat remaining 3 Tbsp oil in same skillet over medium-high heat.  Cook patties until golden brown, 2 -3 minutes per side.  Spread cut sides of buns with reserved sauce.   Build sandwiches with patties and reserved slow.  

Apple-Dijon Chicken Thighs

Looking for a cozy and no fuss dinner idea?  This one is perfect for a weeknight dinner when you need comfort food in just a little time.

6 chicken thighs
2 apples, sliced
1 small onion or shallot, diced
2 Tbsp Dijon mustard

1/2 cup chicken broth

1 Tbsp butter

1 Tbsp olive oil

Saltl and pepper

2 sprigs fresh thyme

Season chicken thighs with salt and pepper.  

Heat oil and butter in a large skillet over medium heat.  

Brown chicken skin-side down until golden, flip and brown the other side.  Remove to a plate. 

In the same pan, sauté apples and onion until lightly caramelized.

Stir in Dijon, broth, and herbs.  Scrape up all the good bits.  

Nestle chicken back in, cover and simmer gently 20 - 25 minutes until tender.  

Uncover for the last few minutes to thicken the sauce slightly.  

Yummy!

Egg Drop Dumpling Soup

This dinner is high on comfort and low on effort.  Perfect for a weeknight after a busy day at work.  

4 scallions

4 cups chicken broth

1 tsp cornstarch

2 large eggs

Kosher salt

10 - 12 oz frozen dumplings of choice

5 oz baby spinach

2 Tbsp soy sauce

1 Tbsp fish sauce

1 Tbsp toasted sesame oil

Remove dark green tops from scallions and thinly slice, set aside for serving.  Chop white and pale green parts and transfer to a Dutch oven.  Pour in broth and 2 cups water; reserve measuring cup for whisking eggs.  Set pot over high heat and bring liquid to a boil.

Meanwhile, whisk cornstarch and 2 Tbsp water in a small bowl until starch is dissolved.  Whisk eggs and a pinch of salt in reserved measuring cup until eggs are well blended.  Whisk slurry into eggs, then set aside.

Reduce heat to medium-low and add spinach, carefully submerging leaves, and cook, stirring gently so as not to break any dumplings, just until wilted, about 30 seconds.

Stir soy sauce and fish sauce into soup.  Taste and add more soy sauce and/or season with salt, if needed.  

Reduce heat to low.  Give reserved egg mixture a brief stir just to reincorporate slurry, if needed.  Gradually pour into soup in a steady stream, stirring constantly to incorporate.  Remove pot from heat.  Scatter reserved scallion tops over soup, then drizzle with sesame oil.

Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.  

Crispy French Onion Smashed Potatoes

 Looking for the perfect appetizer for your next dinner event?  Trust me, this is a fantastic, delicious choice.  After all, who doesn't love French Onion Soup combined with crispy cheese topped potatoes?

2 tsp plus 1 Tbsp olive oil, divided

24 baby Yukon Gold potatoes (about 1" size)

2 lbs yellow onions, thinly sliced

1 cup beef broth

1 1/4 tsp salt, divided1 Tbsp sherry vinegar

1 cup shredded Gruyere cheese

Fresh thyme leaves for garnish (optional)

Position rack in upper third of your oven.  Preheat to 450 degrees.  Grease a 24-cup mini muffin tin with 2 tsp olive oil.  

Place 24 potatoes in a large saucepan; cover with cold water by 2 inches.  Bring to a boil over medium-high heat; cook until tender, 15 - 20 minutes.  Drain, let stand until cool enough to handle, about 5 minutes.  

While potatoes cook, heat the remaining 1 Tbsp oil in a large skillet over medium-high heat.  Add sliced onions, cook, stirring occasionally, until just beginning to soften, about 5 minutes.  Add 1 cup broth and 3/4 tsp salt; cover and cook, stirring occasionally, until the onions are deeply browned, about 30 minutes.  Stir in 1 Tbsp sherry vinegar, remove from heat.  

Place a potato in each prepared muffin cup.  Using a 1 tsp measuring spoon firmly press each potato to create a shallow "cup" with sides.  Sprinkle the potatoes with 1/4 tsp salt.  Bake until the potatoes look dry and the edges start to crisp, 18 - 20 minutes.  Remove from oven.  Turn on broiler.

Divide the caramelized onions between the potato cups (scant 1 Tbsp each); sprinkle with the remaining 1/4 tsp salt.  Sprinkle the stuffed potatoes with 1 cup Gruyere cheese.  

Broil until the cheese is melted and golden brown, about 4 minutes.  Garnish with thyme, if desired.  

Cheesy & Chive Spoon Bread

Spoon bread is a southern dish similar to cornbread, but it's more like a souffle or pudding with a texture that needs to be served and eaten with a spoon.  The dish dates back to the 1700s.

4 cups whole milk

1 cup medium-grind cornmeal

2 Tbsp butter

8 oz Colby Jack shredded cheese

2 Tbsp sour cream

1/2 cup finely chopped fresh chives

2 tsp Worcestershire sauce

4 large eggs, separated

1/8 tsp baking powder

Position a rack in the center of the oven with no racks above it.   Preheat the oven to 350 degrees.  Coat a 3 quart round baking dish with non-stick spray.

In a large saucepan, heat milk and 1 tsp salt over medium just until steaming and bubbles form around the edges of the pan.  Reduce heat to low.  Slowly add cornmeal to hot milk while whisking.  Cook, stirring constantly, until thickened, 5 minutes.  Remove from heat.  Stir in 2 Tbsp butter until melted.  Stir in 1 1/2 cups of the cheese, the sour cream, chives, and Worcestershire sauce.  

In a small bowl, lightly beat egg yolks.  Stir yolks into the cornmeal mixture.

In a medium bowl beat egg whites and baking powder until stiff peaks form (tips stand straight).  Fold one-fourth of the egg whites into the cornmeal mixture to lighten it, then fold in the remaining egg whites until no streaks remain.  Pour mixture into the prepared dish and smooth the top.  Sprinkle with the remaining 1/2 cup cheese (be careful to keep cheese away from the rim of the dish).  

Bake until spoon bread is puffed, golden brown, and barely jiggly, 40 minutes.  

 

Apples Foster with Easy Granola

This is the perfect dessert for when those Fall nights start to get a little chilly.  It's so good and satisfying.  

Easy Granola

3 cups old-fashioned regular rolled oats

1/3 cup olive oil

1/3 cup maple syrup

1/3 cup packed brown sugar

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1 large egg white, beaten

Preheat your oven to 300 degrees.  Toss together oats, olive oil, syrup, brown sugar, salt, cinnamon, cardamom, and egg white in a large bowl until oats are well coated.  Spread in a single layer on a large parchment paper-lined baking sheet.  

Bake in preheated oven until golden brown, crisp, and mostly dry, about 45 minutes, stirring every 15 minutes.  Let cool completely on baking sheet 30 - 45 minutes.  (Granola will continue to crisp as it cools.)  Store in an airtight container up to 10 days.  

Apples Foster

6 Tbsp butter

8 cups of your favorite apples, unpeeled, cored, and cut into 1" thick slices

3/4 cup packed brown sugar

1/4 tsp ground cinnamon

1/4 tsp kosher salt

1/2 cup bourbon

1 cup Easy Granola

Melt butter in a large nonstick skillet over medium until bubbly.  Add apples and cook, stirring occasionally, until apples are browned and slightly softened, about 5 minutes.  Stir in brown sugar, cinnamon, and kosher salt until combined.  Cook over medium, stirring often, until apples are tender and brown sugar mixture is slightly thickened, 6 - 8 minutes.  

Remove pan from heat before adding bourbon.  Carefully add bourbon to skillet and cook over medium, stirring often, until alcohol aroma dissipates, 2 - 3 minutes.  

Using a slotted spoon, divide cooked apples evenly among 4 bowls.  Reserve 1/4 cup of sauce.  Divide the remaining sauce evenly among bowls.  Top each bowl with 1/4 cup granola.  Drizzle with reserved sauce and serve immediately.  Top with ice cream, if desired.