BLT Salad Bites

Who hasn't figured out that I'm a Food Network fan?  

I get so many great ideas and recipes watching Food Network.  It's hard to find enough time to try all of the recipes I stash away and say I'll give this a try one day.  

Well, here's one that is perfect for your next summer picnic or potluck.

Chive Mayo

 1/4 cup mayo
2 Tbsp plain yogurt
1 tsp chopped fresh chives

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

Kosher salt and freshly ground black pepper

BLT Salad Bites

3 oz pancetta, cut into small dice (you could use bacon)

1/2 cup cherry tomatoes, halved

2 Tbsp olive oil

1 tsp chopped fresh chives

1 tsp red wine vinegar

Sea salt and freshly ground black pepper

16 Little Gem lettuce leaves

For the chive may:  Mix together the mayo, yogurt, chives, lemon juice, mustard, 1/4 tsp salt and 1/4 tsp pepper in a small bowl; set aside.  (The may can be made a day ahead and refrigerated.)

For the BLT salad bites:  Saute the pancetta in a skillet over medium-high heat until crispy, 5 - 7 minutes.  Transfer to a plate.  

Combine the tomatoes, olive oil, chives, vinegar, 1/2 tsp salt and 1/4 tsp pepper in a medium bowl.  Let sit for 5 minutes. 

Arrange the lettuce leaves on a serving platter.  Spoon about 1 1/2 tsp of chive mayo onto the center of each leaf.  Top with about 1 Tbsp of the tomato mixture and some crispy pancetta.  Sprinkle with Parmesan. 

Brown Sugar & Spice Candied Bacon

I am a lover of all things bacon, and this Boar's Head recipe takes bacon to a whole different level!  This is absolutely delicious!!  And . . . it's super simple.

8 slices of thick-sliced bacon

2 Tbsp Boar's Head Brown Sugar & Spice Ham Glaze

Preheat your oven to 350 degrees.  

Lay bacon slices on a parchment lined baking sheet.  Bake for 20 - 25 minutes until the bacon starts to crisp.  

Drain the excess fat from the bacon and place a new sheet of parchment paper on the baking sheet.  

Place the bacon back onto the baking sheet.  Using a brush, lightly coat each piece of bacon with the ham glaze.  Flip the bacon and repeat on the second side.  

For best results, microwave the ham glaze for 10 seconds before brushing onto the bacon.

Bake for an additional 2 - 3 minutes until the glaze is bubbly.  

Remove from the oven and cool for 5 minutes.  

Enjoy!

 

Crostini with Thyme Roasted Tomatoes

4 plum tomatoes, halved lengthwise

Olive oil for drizzling

Kosher or sea salt and freshly ground pepper

1 - 2 tsp dried thyme

(8) 1/2" thick slices baguette, cut on the bias

1 clove garlic, minced

Preheat the oven to 275 degrees.  

Place the tomatoes cut side up in a shallow baking dish.  Drizzle with olive oil and sprinkle with salt, pepper and the thyme.  Mince the garlic and spread evenly across the tomatoes.  Roast for 1 1/2 hours or until the tomatoes are very soft and slightly shrunken.

Increase the oven temperature to 400 degrees.  Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown -- about 10 minutes.  

Top each crostini with a roasted tomato and serve.

Lemon-Thyme Pork with Roasted Zucchini and Garlic Herb Rice

It's no secret that I love Hello Fresh and their recipes.  This is another favorite for two.

1 small zucchini

1 lemon

2 sprigs thyme

1/2 cup Jasmine rice

12 oz pork cutlets (2 - 6 oz ea)

2 Tbsp garlic herb butter (the recipe is on the blog)

1/4 cup chicken stock

2 Tbsp sour cream

Preheat oven to 450 degrees

Trim and halve zucchini lengthwise; cut crosswise into 1/2" thick half moons.  Place in a bowl and coat with a drizzle of olive oil, salt and pepper.  Place on a baking sheet covered with foil.  Roast for 15 minutes or until browned and tender.  Remove from oven and cover to keep warm.  

Quarter lemon

Strip 1 tsp thyme leaves from stems and finely chop

Place rice, 3/4 cup water, and a large pinch of salt in a small pot.  Bring to a boil and then cover and reduce to a simmer.  Cook until rice is tender (about 15 minutes).  Turn off heat and keep covered until ready to serve.  

Pat the pork dry with paper towels and season all over with salt and pepper.  Heat a drizzle of oil in a large pan over medium-high heat.  Add pork and cook until browned and cooked through (2 - 3 minutes per side).  Transfer to a plate and wipe out pan.

Melt half the garlic herb butter in the same pan over medium heat.  Add chopped thyme and cook until fragrant, about 30 seconds.  Stir in chicken stock and bring to a simmer.  Once simmering, turn off heat.  Stir in sour cream and a squeeze of lemon juice.  Season with pepper.

Fluff rice with a fork.  Stir in remaining garlic herb butter, taste and season with salt and pepper.  Divide rice, pork and zucchini between plates.  Spoon sauce over pork.  Serve with remaining lemon wedges on the side.  

Slow-Cooker Ham - The Southern Way

 I do love a good ham, and this one doesn't disappoint!  I actually do this in two different ways.

(1) 5 - 7 lb ham
1/3 cup bourbon

1/4 cup Dijon mustard

1/2 cup dark brown sugar

1 cup apple cider

1/4 cup honey

4 sprigs fresh thyme

Place the ham in a large slow cooker

Whisk the cider with the brown sugar, bourbon, honey and mustard and slowly pour over the ham

Scatter the thyme sprigs into the slow cooker

Cook on low for 8 hours, or until very tender -- you could do 4 hours on high if you're in a hurry

Remove ham to rest on a cutting board

Strain the remaining cooking liquid through a fine mesh colander into a saucepan

Simmer for 10 minutes or until slightly reduced

Cut the ham into chunks or slices

Brush the cut pieces with the cooking liquid and arrange on a platter

Looking for an easy way out . . .

Boar's Head makes a Brown Sugar & Spice Ham Glaze that is equally delicious.  Replace the bourbon, brown sugar, mustard, and honey with this glaze and enjoy!!

Garlic Herb Butter

Garlic Herb Butter is delicious with beef, pork, chicken, and vegetables.  This is a go to recipe for me when I'm making lots of dishes.  Adjust the recipe so you'll have just enough for a particular meal or keep it in the fridge for use anytime.

1 cup butter softened to room temperature

1 1/2 tsp dried rosemary

1 1/2 tsp dried thyme

6 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper 

You may use fresh herbs -- just change tsp of dried to Tbsp of fresh.

You can also use 4 tsp dried garlic powder instead of fresh, if desired.  

In a medium bowl, allow butter to come to room temperature.

Rinse and dry fresh herbs, if using.  Mince your herbs (even if using dried to avoid large pieces) and add to the butter.

Mince the garlic and add to the butter. 

Add salt and pepper and mix everything together.

Enjoy!

*Note:  Add a little sage for a Thanksgiving touch for your turkey.

Sirloin Steak with Shallot Pan Sauce

For two servings you'll need:

2 Sirloin steaks (1/2 lb each)

1 Tbsp vegetable oil

1 Shallot

2 Garlic cloves

4 Tbsp salted butter

2 Sprigs of fresh thyme

1/4 cup beef stock

2 Tsp Worcestershire sauce

Take your steak out of the fridge and let it sit for at least 15 minutes before preparing.

Halve, peel and finely chop the shallot.

Peel and mince the garlic.

Pat the steaks dry with paper towel and season both sides generously with salt and pepper.

Add the vegetable oil to a medium pan over medium-high heat.  Add the steak and cook until seared and cooked to desired doneness (3 - 6 minutes per side).  Remove from pan and set aside to rest.

Reduce heat the medium and add the butter.  Add the shallot, garlic, and thyme.  Cook until softened (2 - 3 minutes).  Stir frequently.

Add beef broth to skillet and whisk to dissolve stuck on bits.  Add the Worcestershire sauce and simmer to reduce the sauce for 2 - 3 minutes.  

Remove skillet from heat.  Taste and season with more salt and pepper if needed.  

Slice he steak into 1/2" thick slices and top with pan sauce.  

This is delicious served with Crack Broccoli and garlic bread.

 

Chicken Fried Steak

4 cubed steaks, each about 5 oz each
1 1/2 cups vegetable oil

For the buttermilk marinade:

2 cups buttermilk

2 large eggs

3 tsp salt

For the breading:

1 cup flour

1/3 cup corn starch

1 1/2 tsp seasoned salt

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp black pepper

For the gravy:

3 Tbsp butter

3 Tbsp flour

3 Tbsp pan drippings

3 cloves garlic, minced

1/2 cup chicken broth

1 sprig of fresh thyme

1 tsp black pepper

3/4 tsp seasoned salt

1/4 tsp cayenne pepper

1 1/2 cups milk

3/4 cup half and half

Pat the steaks completely dry.  Combine the marinade ingredients in a large casserole dish.  Cover and marinate the steaks in the fridge for an hour or overnight.  The longer the better.

Combine the breading ingredients.  Coat each steak in dry mixture just before adding it to a hot skillet with 1/2 cup of vegetable oil.  Make sure the steaks do not touch if you fry multiple at one time.  Fry for about 4 minutes, until golden brown.  Use kitchen tongs to carefully check the bottom and flip.  

Remove the cooked steak and place it on a baking sheet.  Keep them warm in a 200 degree oven while you prepare the gravy.

Pour the pan drippings into a heat proof bowl.  Do not clean the pan.

Allow the black flecks to fall to the bottom and skim 3 Tbsp of clean oil off the top.  Set it aside.  

Melt butter in the pan over medium heat.  Whisk in the flour for 1 minute.  Add the oil drippings and minced garlic.  Cook for 1 minute.  Add chicken broth and seasonings.  Stir to combine.  

Add the milk and half and half.  Stir to combine and bring to a gentle boil whisking continuously.  Let it simmer and thicken until it reaches the desired consistency.  

Plate the steak, pour the gravy over it, and enjoy!

I like to serve this with mashed potatoes and green beans.

 

Glazed Asian Pork Ribs

What's better than sticky glazed Asian pork ribs?  I love their ooey gooeyness.  This recipe is fantastic served over jasmine rice and topped with sliced green onions and sesame seeds.  

6 bone-in country style pork ribs (6 - 8 oz each)

6 green onions, very finely chopped

6 garlic cloves, minced

1/2 cup soy sauce

1 tsp ginger

1/4 cup rice vinegar

1/3 cup brown sugar

1 1/2 Tbsp sesame oil

2 1/2 Tbsp Chili sauce

1/4 cup apple cider

3 Tbsp cornstarch

Grill the ribs over medium high heat for 5 - 7 minutes or until grill marks appear on all side.  Remove ribs.

For braising liquid, combine onions, garlic, soy sauce, ginger, vinegar, brown sugar, oil and chili sauce in a cast iron skillet.  Place pan on grill and cook uncovered 2 - 3 minutes or until simmering.  Stir often.  

Whisk cider and cornstarch in small bowl until smooth.  Stir into pan.  Cook and stir 1 - 2 minutes or until very thick and shiny.  Reduce heat to medium-low.

Place ribs in the pan.  Cover tightly with aluminum foil.  Place pan over low heat and cook, covered for 30 - 45 minutes or until ribs are tender.  Remove pan from grill.  

Increase heat to medium-high.  Remove ribs from pan and set them directly on the grid of the grill.  Grill covered for 4 - 5 minutes, basting occasionally with sauce.  Remove ribs from grill and serve them over rice with sauce, topped with sliced green onions and sesame seeds.  

 

Citrus Glazed Salmon Salad

 

Looking for a way to add more salmon to your diet?  This recipe is healthy and delicious.

Zest of 2 oranges

Juice from zested oranges

Juice of 1 lemon

4 1/2 Tbsp canola oil, divided 

3 Tbsp honey

3/4 tsp salt, divided

3 Tbsp white balsamic vinegar

1/2 Tbsp Dijon mustard

4 salmon filets (4 oz each)

1/2 tsp ground black pepper

2 romaine lettuce hearts, sliced

1 fresh orange peeled and segmented

1 medium avocado, diced

1/2 cup small red onion, thinly sliced or 1/2 cup sliced green onions

1/4 cup toasted macadamia nuts or honey roasted pecans coarsely chopped

For marinade, whisk zest, orange juice, lemon juice, 3 Tbsp of the oil, honey and 1/4 tsp of salt in a small bowl until blended.  Whisk together 2/3 cup of the marinade with the vinegar and mustard in another small bowl until blended.  Set aside for dressing.  

Place salmon and remaining marinade in large resealable plastic bag.  Seal and marinate in the refrigerator for 45 minutes.  

Remove salmon from the marinade.  Pour marinade into a small bowl.  Season salmon with remaining 1/2 tsp salt and pepper.  Preheat broiler.  Add remaining oil to a large cast iron skillet.  Cook salmon over medium high heat on your stovetop for 4 minutes, turning once.  Remove from the heat.  

For the glaze, microwave the marinade uncovered on high for 3 - 5 minutes or until very thick.  Brush the salmon with the glaze.  

Place the pan in the broiler 2 - 4 " from the heating element.  Broil 2 - 3 minutes or until glaze is caramelized.  Remove from the oven and let cool for a few minutes.  Combine the Romain, orange slices, avocado, onions and nuts.  Top with salmon and drizzle with dressing.