Freezing Basil in Ice Cube Trays

Basil adds such a bright, fresh flavor to so many foods, it's always sad when the basil plants start to flower, and then die off as the summer draws to a close.  But fear not, there is a simple way to freeze those sweet basil leaves, and it's as easy as making ice cubes.

Do you remember all of those basil plants I planted a few short months ago?  Well, they are full grown plants now and that means it's time for the first batch of cubes.

We pulled about 8 cups of basil leaves to make this first batch, which will yield a dozen or so cubes when we are finished.  Remove any of the larger stems from the leaves, but the smaller ones are fine to leave on.

Using a food processor, pack the bowl full of basil leaves and drizzle with a few teaspoons of olive oil.  No specific measurement here, just enough oil to moisten the mixture.  Pulse the mixture until the basil is coarsely chopped, then scrape down the sides of the food processor, add more oil if needed, and pulse again.  The mixture does not need to be pureed, just a finally chopped blend.

Spoon the mixture into a plastic ice cube tray, pressing the mixture down slightly.  When you are finished, drizzle a small amount of olive oil onto each of the cubes, then cover the tray with plastic wrap. 

Freeze for one to two hours or until frozen solid, then pop the cubes out of the tray, place them in a plastic bag and freeze until needed.  These will keep in the freezer for at least 6 months, but I've almost always used them up faster than that! lol  The cubes can be added to spaghetti sauce, lasagna, or any dish that calls for basil.   Enjoy!!

Old Fashioned Pea Salad

With summer upon us and the 4th of July right around the corner, this is a super easy recipe that will be a welcome change at your next cookout.  Instead of the usual macaroni or potato salad, this simple, old-fashioned recipe is something everyone will love, and they will be asking for the recipe!

We wanted something light and cool to serve at our barbecue tonight, and I was trying to come up with something new.  Then this recipe popped into my head and I knew it would be perfect.  Pea Salad is something I have not made in many years, and I can't believe I had not thought about it before now.  With a very short list of ingredients, and literally one or two minutes of stirring, this will be the easiest salad you've ever made.  Sweet baby peas, chopped eggs, a little grated cheese and mayo plus a few seasonings and you are ready to serve.  That's all there is to it.  Enjoy!!

16 oz  Frozen Peas, defrosted
2 TB  Chopped Pimentos
1/2 cup  Light Mayonnaise
2  Large  Hard-Boiled Eggs, peeled and chopped
1/2 cup  Grated Cheddar Cheese
1/2 tsp  Salt
1/4 tsp  Ground Black Pepper
1/4 tsp  Ground White Pepper

In a medium bowl combine all ingredients and stir until blended.  Will keep in refrigerator for up to 1 week.

Penne Pasta with Chicken and Spinach

This delicious Italian dish was inspired by a recipe on Jacques Pepin's television show.  His recipe called for eggplant and escarole as the main focus of the dish, which was a yummy vegetarian choice, but we switched it up a bit by using chicken breast and baby spinach.  The results we so good, even our picky eater gave this dish a thumbs up. Yay!

The ingredients in this dish are things you probably already have on hand.  You could use just about any regular or whole wheat pasta shape including fettuccine or linguine noodles.  The one secret ingredient in the sauce is a small can of anchovies.  (Don't tell my daughter!)  I know many people don't like anchovies, but I hope you give them a try in this recipe.  Anchovies add lots of flavor and really make this sauce something special.

What makes this meal even better is that it's cooked in one pot, and for me, that is a major time saver.  This made a really light summer meal, focusing more on the chicken and spinach and going a little light on the pasta.  A glass of Chardonnay wine adds the final touch.  Enjoy!!

2 TB  Olive Oil
2 lb  Boneless Skinless Chicken Breasts, cut thinly into 1-inch diameter slices
Kosher Salt and Freshly Ground Black Pepper
2 TB  Minced Garlic
1 tsp  Red Pepper Flakes
3 oz can  Anchovies, chopped, oil reserved
2  6-oz bags  Baby Spinach, rinsed and large stems removed
1 lb  Pasta of Your Choice, such as Whole Wheat Penne Pasta

In a medium pot, cook pasta according to package directions.  Keep warm.

In a large deep skillet, heat the olive oil over medium-high heat.  Add the chicken to the pan and season with salt and pepper.  Cook the chicken for 4 minutes, turning several times, then add the garlic and red pepper flakes to the pan, stir and cook 4 minutes longer, or until the chicken is no longer pink, then reduce heat to medium.

Remove the chicken from the pan and place on a platter;  cover with foil to keep warm.

Add the anchovies along with any oil from the container to the pan and stir, then add the spinach and stir again.  Cover the pan with a tight fitting lid and cook over medium heat for about 4 - 5 minutes or until the spinach has reduced.

Return the chicken and any collected juices to the pan and stir, then drain the pasta and add it to the pan, stirring well to combine.  Cook for 2 - 3 minutes longer while the sauce thickens.  Serves about 8.

Braised Chicken and Mushrooms with Mustard Sauce

Whew, what a busy month it's been!  After a visit from relatives and a quick trip to Universal  Studios,  it's time to get back to cooking. 

I've been wanted to try this recipe for quite some time because I love to cook chicken breasts on the bone, and braising adds lots of flavor to the chicken, while keeping the meat moist and juicy.  Cooking the meat with the bones on does add a little extra time to the cooking process, but the extra flavor is well worth the additional time.  Once again, cooking low and slow delivers excellent results.

This recipe seemed so simple, I wasn't sure what to expect, but to my surprise, this dish is not only very simple to make, the flavor is rich and elegant enough to serve as a special occasion dinner.  The final touch to this dish is the brown mushroom sauce that pulls all of the flavors together.

Herbs de Provence is a new seasoning blend that I was not very familiar with, but I was excited to try.  Basically a combination of thyme, oregano, basil, rosemary, chervil, bay leaf and savory, this blend includes all of the classic French herbs in one jar.  Even with a cabinet full of herbs and spices, this one is something extra special, and I can't wait to try it in other dishes.  The flavor is just incredible.

This dish starts with braising the chicken in olive oil and butter, adding sliced mushrooms, white wine and the herbs, then slowly cooking the chicken in the braising liquid.  When the chicken is cooked, the sauce only takes 5 minutes to prepare and dinner is ready.  Serve with wild rice and steamed veggies.  Enjoy!!

3 - 4 large  Bone-In Chicken Breasts, skin on
Kosher Salt and Freshly Ground Black Pepper
3 TB  Olive Oil
3 TB  Butter
10 oz  Mushrooms, sliced
1 TB  Herbs de Provence
1/2 cup + 1/4 cup  Dry White Wine, divided
2 heaping TB  Dijon Mustard
1/3 cup  Heavy Cream

Rinse the chicken under cool water and pat dry with paper towels, then season generously with salt and pepper.

In a large deep pot, heat the olive oil and butter over medium heat, then add the chicken to the pan, skin side down.  Brown the chicken on all sides, about 12 minutes total.

Remove chicken from the pan to a platter and add the mushrooms to the pan.  Sauté mushrooms for 5 minutes, scraping up any browned bits.  Add the chicken back to the pan, sprinkle the chicken with the herbs, then pour the 1/2 cup of white wine around the chicken.  Cover the pan with a tight fitting lid, reduce heat to medium-low and simmer for 30 - 40 minutes, or until the chicken is cooked through and juices run clear.  (The chicken breasts we used were fairly thick, so they needed the full 40 minutes.  You could also use chicken thighs instead of the chicken breasts.)

Remove the chicken from the pan and place on a platter.  Cover with foil to keep warm.  Add the 1/4 cup white wine to the pan, stirring to blend, and simmer for 3 minutes.  Add the mustard and cream to the pan, increase the heat slightly to medium, and stir until the sauce is thickened, about 5 minutes. Pour the sauce over the chicken and serve.  Serves about 6.

My Kitchen Garden

When I was growing up, my Dad always had a garden.  I don't remember a single year when he didn't have at least a couple of tomato plants and some green onions, and we even had a year of two when broccoli, corn and watermelons made an appearance in our back yard.  I still think he grew the biggest Beefsteak tomatoes the Midwest has ever seen.

 

So, it must be in my genes that every spring I have this urge to plant something.  In Florida, the first tomato plants of the season appear in our local garden center in early February, and I have to force myself to wait just a little longer to buy them, until the last cold snap has moved on, in favor of warmer temperatures.  Then the fun begins.

This year I wanted lots of basil to make homemade pesto, so I started my plants from seeds.  If you've never seen basil seeds, they are extremely small, and it's nearly impossible to count out just 2 or 3 to each pot.  So I planted this packet of seeds, and I what I thought would be about 10 basil plants turned into 25!   As a result, not only will we be making lots of pesto, and freezing the basil in cubes, but several of my husband's coworkers will be receiving basil plants of their own..lol.

   

 Other goodies in our kitchen garden this year include a jalapeno pepper and a poblano pepper plant, lots of green onions, chives and parsley, along with cherry tomatoes and full sized tomatoes.

Many people think you need a lot of space for a garden, but all of the items above are growing beautifully in pots, with the exception of the large tomato plants, and they don't take up very much room.

    

If you've never tried to grow your own herbs or vegetables, there is still time this season to pick up a few plants at your local garden store.  Gardening is also a great project for kids.  Not only will they enjoy watching the plants grow, they will be excited to help decide how to use the harvest.

Tomatoes, both the full size and the cherry tomatoes can be used in salsa or salads, and they are yummy on pizza.  Fresh herbs like basil, oregano or chives can be added to salad dressings and many dishes, and they are all very easy to grow. 

Thanks for visiting my Kitchen Garden and check back soon. We have lots of great recipes coming up using this years harvest. Happy Gardening!

Shrimp and Crab Po'Boy Sandwich

It's always been a custom at our house that the birthday person gets to choose anything they would like for their birthday dinner.  It's been an especially fun tradition to watch as our kids grew older.  Their tastes have changed each year as they experienced new foods and cuisines, and they have learned which foods they love and even some foods that they don't like.  And as a very proud Mom, I have to admit, they have never, not even once, asked for McDonald's for their birthday dinner. YES!!

So tonight, for my daughter's very special 13th birthday, she chose a Seafood Po'Boy sandwich.  She really didn't specify at first what kind of sandwich she wanted, but just gave me a basic suggestion of shrimp, made into a po'boy.  So we came up with this sandwich together, and she was very pleased with the results.

What made this dinner even better, was that it is super easy to make.  Shrimp, crab meat, a few seasonings, lots of garlic and a quick 10 minutes to marinate and you are ready to cook.  Sautéing the seafood mixture takes less than 10 minutes, and a quick broil to crisp up the rolls is just 4 minutes longer.

This is a great seafood sandwich that's full of flavor and gets a little kick from Sriracha sauce.  You might notice we use fresh and dried basil in this dish.  This is something we've done for many years when cooking shrimp, and for some reason, as good as fresh basil tastes, the flavor is further enhanced by the dried basil.  I'm not sure why, but it tastes great when they are blended.  You could also use only fresh or only dried basil in this recipe and the results would still be delicious.  Enjoy!!

6  Hoagie Rolls, sliced lengthwise
1-1/2 lbs  Medium Raw Shrimp, peeled and deveined
8 oz  Imitation Crab Meat, flake style (also called Surimi)
1/3 cup  Olive Oil
3 TB  Minced Garlic
2  Heaping TB  Chopped Fresh Basil
1 TB  Dried Basil
1 TB  Paprika
2 TB  Sriracha Sauce  (use 1 TB for less heat)
3 TB  Balsamic Vinegar
1/8 tsp  Cayenne Pepper
Grated Parmesan Cheese for Garnish, optional

Place the hoagie rolls on a foil-lined baking sheet and set aside.

In a large glass bowl, combine all of the remaining ingredients.  Stir gently to evenly coat the shrimp and crab, then set the mixture aside to marinate for 10 minutes.

Heat a large skillet over medium-high.  When the skillet is hot, add the shrimp-crab mixture and spread into an even layer.  Cook for 4 minutes undisturbed, then turn the seafood over and cover the skillet with a lid.  Cook for 4 minutes longer, then stir the mixture to make sure all of the shrimp are cooked through and pink.  Remove the skillet from the heat while you make the sandwiches.

Spoon the seafood mixture into the hoagie rolls, pressing the mixture down slightly while stuffing the rolls.  Sprinkle grated Parmesan cheese over the sandwiches and broil for 4 minutes or until golden on top.  Serve with cole slaw.  Serves about 6 and any leftover seafood makes a wonderful lunch the next day.

Philly Cheesesteak Sandwich

The legendary Philly Cheesesteak Sandwich is said to have originated in the early 1930's in Philadelphia.  This hearty sandwich is served on French or Italian rolls and consists of very thinly sliced roast beef, sautéed onions and peppers, and melted cheese.  There seems to be a lot of disagreement regarding the type of cheese to use, but provolone and American seem to be the favorites.

 

Instead of buying deli roast beef for our sandwiches, which currently runs $10 or more per pound (ouch!), I bought a bottom round beef roast, which at $4.50 per pound is a great bargain and my favorite choice for sliced beef sandwiches.  This cut of beef cooks quickly, and only needs a generous coating of seasoned salt and cracked pepper before roasting.  Cooking the roast until it reaches 145 degrees in the center, then letting it rest for about 20 minutes, delivers a tender and juicy cut of beef that is right around medium-rare and ready for slicing.  The 3 pound roast used in this recipe is about twice the amount needed for the 5 of us, but the leftover beef is great for sandwiches, and the 3 pound size seems to always cook perfectly, so I always buy the same size.

 

For the toppings, we sautéed sliced onion and green and orange peppers for our sandwiches and topped them off with smoked provolone cheese.  A quick 3 minutes under the broiler melted the cheese until it was bubbly and the bread was slightly toasted. Delicious!

3 lb  Bottom Round Beef Roast
Seasoned Salt
Freshly Ground Black Pepper
1 TB  Olive Oil
1  Green Pepper, cored and sliced
1  Orange or Red Pepper, cored and sliced
1  medium Onion, sliced
Smoked Provolone Cheese Slices
French or Italian Hoagie Rolls, sliced lengthwise

Preheat oven to 400 degrees.  Line a baking pan with foil and place the roast in the pan, fat side up.  Generously coat the roast with seasoned salt and pepper, then bake uncovered for about 60 to 90 minutes, or until the internal temperature reads 145 degrees.

Remove the roast from the oven and allow to rest for 20 - 30 minutes.  Once the roast has cooled slightly, slice the meat very thinly and place the meat on a platter until you are ready to prepare the sandwiches.

Line a baking sheet with foil, place the hoagie rolls on the sheet and place a slice of provolone cheese in the base of each roll; set aside.

In a large skillet, heat the olive oil over medium-high heat.  Add the peppers and onions to the skillet, add a little more ground black pepper, and sauté until tender, about 8 - 10 minutes. 

Add about half of the meat to the skillet with the peppers and onions (this will serve about 6 people) and set the rest of the meat aside.  Sauté the mixture quickly, stirring the beef, onions and peppers together.  If the beef looks a bit dry, add one or two teaspoons of olive oil to the skillet, and continue to stir, only cooking the beef for about 2 minutes.

Scoop portions of the beef, onions and peppers onto the hoagie rolls, pressing the mixture into the rolls.  Top with slices of provolone cheese, then place the sandwiches under the broiler for 2 - 3 minutes, or until the cheese is melted and the rolls are slightly browned.  Serve immediately.

White Pizza

Tonight we made a delicious White Pizza that is not just a great meatless dinner, it would also be wonderful sliced into small squares and served as an appetizer.  Honestly, this was so good, you could even slice it into wedges and serve it instead of  garlic bread with your favorite Italian dinner.

The inspiration for this sauce-less pizza came from a local Italian restaurant that recently started selling a similar pie.  Although their pizza had a pretty good crust, the problem with their version was a total lack of seasoning!  Not even salt and pepper!  So what could have been a great meal was totally bland and sad.  But I knew how to fix that, so I was ready to create our own version of this interesting pizza.

We used our standard Bread Machine Pizza Dough, or you could use a store bought pizza dough, which is actually pretty good and it does save time when you are in a rush.  A light dusting of garlic powder to the crust adds a great burst of flavor, then you're ready to pre-bake the crust.

After cooking the crust for a few minutes, and the crust is lightly browned, you are ready to add the toppings.  Ricotta cheese, blended with garlic powder, salt, and just a touch of white pepper create a light base, then a layer of sautéed baby spinach and a light sprinkle of mozzarella cheese complete the pizza and it's ready to bake.  After the pizza was finished, we applied a light drizzle of olive oil across the whole pizza and served.

This pizza got rave reviews, even from the picky eater in the family, and she even requested we make this again next week.  (Gasp! That is the ultimate compliment.)  Enjoy!!

1 lb  Pizza Dough  (half of the Bread Machine Pizza Crust Recipe or 1 pre-made dough)
1 tsp  Garlic Powder
6 oz  Low Fat Ricotta Cheese
1/2 tsp  Garlic Powder
1/2 tsp  Kosher Salt
1/4 tsp  White Pepper
2-1/2 cups  Fresh Baby Spinach, washed and stems removed
Olive Oil

Preheat oven to 425 degrees. 

In a small bowl, use a fork to combine the ricotta cheese, 1/2 teaspoon garlic powder, salt, and white pepper, and set aside.

Coat a pizza pan or baking sheet with 1 tablespoon of olive oil, spreading oil all the way to the edges.  Place the pizza dough on the pan and spread the dough out with your hands to flatten, turning 2 or 3 times to coat the dough with olive oil, and spreading the dough all the way to the edge of the pan.  Set aside.

In a medium skillet, heat 2 teaspoons of olive oil over medium heat until shimmering, then add the spinach to the pan.  Stir the spinach frequently as it begins to shrink, and continue to stir a few minutes until the spinach is wilted.  Remove the skillet from the heat and set aside to cool slightly.

Bake the crust for 5 minutes, or until the crust is lightly golden and no longer shiny from the olive oil, and remove from the oven.

Spread the ricotta mixture in an even layer over the entire pizza, then apply the spinach leaves, followed by a layer of mozzarella cheese.  Bake for about 12 minutes or until the cheese is melted and the crust is golden brown.  For a final touch, drizzle the pizza lightly with olive oil before serving.

Crispy Shrimp Cakes with Lime Salsa

Today I was lucky to find some early-season Florida corn on the cob at the grocery, and I couldn't wait to use it to create these Shrimp Cakes.  Sometimes the early corn crops don't have that sweet corn taste that you get from the late season corn, but this corn was sweet and tasty and smelled like summer.  We pureed half of the corn and left the rest of the kernels whole, which added a nice layer of texture when combined with the shrimp.

A blend of two flours are used for the batter, a mixture of regular flour and masa harnina, which is the flour used to make tortillas. The masa flour keeps the batter light and airy, which let the shrimp flavor comes through, but also allows the cakes to form a nice crispy exterior.

The salsa we used is a quick and simple recipe we've used for years.  The first tomatoes of the season always end up in a batch of salsa, with fresh minced jalapenos and lime juice. Yum!

 

If you have kids that are a little finicky about seafood, there is an easy way to get them to at least try this Shrimp Cake.  Call it a Krabby Patty!  Anyone under the age of 30 or so knows that the Krabby Patty is the staple food in the SpongeBob cartoons, and this will at least get them interested in trying something new for dinner.  For a little less spice, you could also serve these cakes with a simple tarter sauce or cocktail sauce in place of the salsa.  Enjoy!!

1/2 cup  Minced Red Onion
2  medium  Tomatoes, chopped
2  medium  Jalapeno Peppers, finely minced
2 TB  Lime Juice
1/2 tsp  Kosher Salt

To prepare the salsa, combine the above 5 ingredients in a glass bowl and stir to combine.  Refrigerate for 1 hour before serving.

2/3 cup  Masa Harina Flour (this can be found in the Mexican foods section)
2/3 cup  Flour
1 tsp  Baking Powder
2 tsp  Old Bay Seasoning
1/4 tsp  Kosher Salt
3/4 tsp  Freshly Ground Black Pepper
2 cups  Fresh Corn Kernels, cut from 3 ears of corn, divided into 1 cup portions
2 TB  Low-Fat Buttermilk
1 TB  Grated Lemon Rind
2  Eggs
1-1/2 lbs medium  Shrimp, peeled and deveined
1/2 medium  Red Bell Pepper, minced
1  Green Onion, finely minced
1 TB  Minced Garlic
Canola Oil

In a large glass bowl, combine the flours, baking powder, Old Bay, salt and pepper, and set aside.

In the bowl of a food processor, combine 1 cup of corn, buttermilk, lemon rind, eggs, and shrimp.  Pulse the food processor several times, just until the shrimp is a chopped consistency, but some pieces still remain.

Pour the shrimp and corn mixture into a large bowl and add the red pepper, green onion, garlic and the remaining 1 cup of corn kernels.  Stir to combine, then add the flour mixture and stir gently only until the batter is blended.

Heat 1/4 inch of canola oil in a large skillet over medium heat.  Using a 1/3 cup measuring scoop, place scoops of the batter into the skillet, pressing the tops of the cakes down slightly with a spatula.  Cook for 4 - 5 minutes or until the bottom is golden brown, then turn the cakes over and cook 4 minutes longer until golden.

Remove the cakes from the skillet and place on paper towels to drain while you cook the rest of the cakes in batches.  Serve the shrimp cakes with the Lime Salsa, tortilla chips and guacamole. 

Buffalo Chicken Salad with Blue Cheese Dressing

With the school year almost over, each day seems to get more and more busy.  Between field trips, class projects, award ceremonies and graduations, the calendar for this month is fully booked!  As a result, our weeknight dinners have been quick meals that we can work in among all of the activities.  I'm ready for a nice relaxing summer, where most of the meals can be prepared on the grill.  Until then, I'm always looking forward to our weekly Sunday Salad feature, so I actually have a little time to do some cooking.

Sunday Salad continues this week with a healthier version of Buffalo Chicken Wings, and this salad was a huge success!  For this dinner salad, instead of using chicken wings, we used boneless and skinless chicken breast and lightly coated the chicken with a flour and cornmeal breading.  The breading gave the chicken the familiar taste and texture you would find on wings, but without the fat from the chicken skin.  Even better, the chicken breast is baked, then quickly broiled for just a few minutes to give the chicken a nice exterior, while keeping the interior moist and tender.

To complete this salad, we mixed up a homemade Blue Cheese Dressing that requires just a few basic ingredients.  The dressing itself is amazing!  If you are a connoisseur of blue cheese dressing, this is going to be some of the best stuff you have ever tasted.

Although this recipe has several steps, it can be pulled together pretty quickly.  If you prepare the dressing and salad ahead of time, the chicken and sauce will be ready in about 20 minutes, start to finish.

Blue Cheese Dressing
8 oz  Blue Cheese Crumbles
1 tsp  Sea Salt
1/2 tsp  Freshly Ground Black Pepper
1 TB  Chopped Chives
1/2 cup  Buttermilk
1/2 cup + 2 TB  Sour Cream (regular or low-fat)
2 TB  Lemon Juice
1/2 tsp  Red Wine Vinegar

Combine all ingredients in a glass bowl and stir with a fork to combine.  For best results, refrigerate for at least one hour before serving to allow the flavors to blend.

For the Salad
1  3-pack  Romaine Lettuce Hearts, washed and chopped
1 small  Carrot, shredded

Combine the lettuce and carrot in a large bowl and refrigerate until ready to serve.

To prepare the Buffalo Wing Sauce
6TB  Salted Butter
1 TB  Red Pepper Flakes
3 TB  Garlic Powder
1 tsp  Black Pepper
1/4 tsp  Salt
3/4 cup  Frank's Red Hot Sauce
1 TB  White Vinegar

In a small saucepan, melt the butter over medium-low heat, then add the red pepper flakes, garlic powder, salt and pepper, stirring to combine.  Stir the mixture until you have a roux consistency, then add the hot sauce and vinegar.  Bring the mixture to a low simmer and continue for 10 - 15 minutes on low heat.

Keep the mixture warm until ready to prepare the chicken pieces.

To prepare the Buffalo Chicken
2 lbs  Boneless Skinless Chicken Breast, cut into 1-inch cubes
3/4 cup  Flour
1/2 cup  Cornmeal
1 TB  Garlic Powder
1 TB  Seasoned Salt
1 tsp  Freshly Ground Black Pepper
Olive Oil in a Spritz Bottle

Preheat oven to 400 degrees.  Line a baking sheet with non-stick foil and set aside.

In a large bowl combine the flour, cornmeal, garlic powder, salt and pepper, and stir to combine.

Add the chicken pieces to the breading and lightly toss to coat each piece.  Place the chicken pieces on the lined baking sheet so they are not touching, and spritz the chicken lightly with olive oil.

Bake the chicken for 6 minutes, remove from oven and turn the chicken over.  Lightly spritz the chicken with olive oil and return to the oven until lightly golden, about 6 minutes.  Turn the oven to a broil setting and broil the chicken for 3 - 4 minutes or until browned.

Remove chicken from the oven and dip the pieces into the wing sauce, one at a time, to evenly coat, and place the chicken in a bowl.

To assemble the salads:  Place a serving of lettuce in a large salad bowl and place several pieces of the Buffalo chicken in the center.  Drizzle the salad with blue cheese dressing and garnish with carrot and celery sticks.  Serves about 6.  Enjoy!!

Grilled Chicken and Buttermilk Dressing Salad

We are really enjoying our Sunday Salad dinners and this week we have one of my favorite combinations, a grilled chicken breast over a mixed romaine salad, with homemade buttermilk and herb dressing.  Even better, we were able to garnish the salad with a few little tomatoes, straight from our garden. Yummy.

The chicken is very easy to prepare on an outdoor grill, but, if you find your gas tank empty, like we did today, the chicken cooks quickly in a skillet.  The chicken is sautéed with olive oil, butter and fresh garlic, and only needs a generous sprinkle of pepper for seasoning.

The salad dressing is very easy to prepare and most of the ingredients you probably already have on hand.  This dressing is almost a vinaigrette, but the buttermilk plus a touch of mayonnaise and Dijon mustard add a bit more body to the dressing and allows it to stick to the salad, without being too heavy.  I love making homemade salad dressings because you can control the flavors to your own liking, and keep the sodium content much lower than the bottled dressings.

This is a very quick meal to assemble, which makes it ideal for an easy Sunday night dinner.  If you blend the dressing ahead of time, the chicken and salad only take about 15 minutes to prepare.  Enjoy!!

3  Whole Romaine Hearts, washed and chopped
2 cups  Fresh Baby Spinach, washed
1-1/2 lbs  Boneless, Skinless Chicken Breasts, about 3 or 4
1 TB  Olive Oil
1 TB  Salted Butter
1 TB  Minced Fresh Garlic
1 cup  Buttermilk
1/2 cup  Grated Parmesan Cheese
4 TB  Red Wine Vinegar
2 TB  Chopped Fresh Basil
1 TB  Chopped Fresh Chives
2 TB  Olive Oil
2 TB  Light Mayonnaise
1 TB  Dijon Mustard
2 tsp  Minced Garlic
Salt and Pepper to Taste

Prepare the salad dressing at least one hour, or up to several hours, prior to serving to allow the flavors to fully blend.  The longer it has to sit, the better the flavor will be.

In a glass bowl combine the buttermilk, Parmesan, vinegar, basil and chives, olive oil, mayonnaise, mustard and garlic.  Use a whisk to stir the dressing, whisking until the olive oil is fully combined. Season with salt and pepper and refrigerate until ready to serve. 

Prepare the romaine and spinach, place in a large bowl and set aside.

In a large skillet, heat the olive oil and butter over medium-high heat.  Add the garlic and sauté for 3 minutes until lightly browned.

Slice the chicken breasts horizontally to create thin fillets.  Add the chicken to the skillet and sauté for 4 minutes, turn the chicken over and cook for 4 minutes longer, or until the chicken is cooked through and the juices run clear. Transfer the chicken to a cutting board and rest for 5 minutes.

Pour half of the salad dressing over the romaine and spinach, stir to combine, then divide the salad among each of the dinner plates.  (To keep the salad nice and cold, chill the plates in the refrigerator for one hour.)

Slice the chicken breasts for each plate, place the chicken on top of the salad and garnish with fresh cherry tomatoes, a few croutons and a generous sprinkle of freshly ground black pepper.  Serve the remaining dressing on the side.  Serves 6 - 8.

Chicken and Chorizo Pizza

Pizza night at our house is something the whole family loves, but this time we had a reason to like our homemade pizza even more.  After one crazy busy day last week, we decided to order pizza from one of the national delivery chains.  What a horrible mistake! 

After placing the order online, and seeing the $30+ price for two pizzas, we reasoned that this was a rare treat and it would make dinner quick and easy, with little to no clean up, and that would justify the cost. So we sat back and waited...and waited..and waited some more. After 55 minutes the delivery guy arrived with our pizzas.  The kids were starving and tired of waiting, and I was still not thrilled with the cost, but we dug into the pizzas.  The first bite delivered an undercooked crust and a barely visible layer of toppings. Yuck!  I made it through 3 bites and that was enough. The rest of the meal went in the garbage.  Come to think of it, I believe this was why we started making our own pizzas in the first place.

So, tonight we were looking forward to a delicious homemade pizza and we decided to add a little Mexican twist and create a Smoky Chicken and Chorizo Pizza.  For the crust we used our standard Bread Machine Pizza Crust recipe, and we chose to skip the traditional sauce in favor of a drizzle of olive oil and add a layer of smoky sun-dried tomatoes, then a layer of sautéed chicken and chorizo, followed by a light sprinkle of Mexican cheeses.  The smoke from the tomatoes and the chorizo were a great combination and added a great deal of spice to the chicken.  So yummy!

This recipe is a great way to use up leftover chicken breast that you might have on hand and you can add other ingredients to your liking.  This pizza would be delicious with sautéed onions or green pepper, or switch the cheese to a grated jalapeno-pepper jack cheese for even more spice.  The recipe below is for one pizza, and I hope you enjoy it as much as we did.

To Make 1 Chicken-Chorizo Pizza

1/2 Recipe  - Pizza Crust
Garlic Powder
1/2 lb  Soft Chorizo
1-1/2 cups  Cooked Chicken Breast, chopped
Salt and Pepper
1/2 cup  Smoked Sun-Dried Tomatoes, chopped
1 cup  Shredded Mexican Blend Cheese, or more to taste

Prepare the pizza crust in the bread machine, and prepare 2 pizza pans by coating them with olive oil.

Preheat oven to 425 degrees.

In a large skillet, over medium-high heat, sauté the chorizo until cooked through, then add the chicken to the pan and stir.  Cook for 5 minutes over medium-low heat, then add the salt and pepper to taste.  Remove the pan from the heat and set aside.

Place half of the pizza dough on each pan, and spread the dough out to reach the edges, turning the dough over a few times to coat the dough with oil.

Sprinkle the edges of the dough lightly with garlic powder, then place the pan in the oven.  Bake for about 6 minutes or until the crust is lightly golden, but not fully cooked.

Remove the crust from the oven and coat the crust with a drizzle of olive oil, then add the chicken and chorizo mixture, followed by the tomatoes and finally the shredded cheese.

Bake for 12 minutes or until the pizza is golden and the cheese has melted.

Greek Pasta Salad

This is the second installment in our series of Salad Sunday dinners.  Throughout the summer months, we are going to try a new dinner salad each and every Sunday night, and we have lots of new recipes coming up.  Dinner salads are a great way to try new vegetables, vinaigrettes and dressings, or even a couple of new salad toppings.

 

Tonight we made a salad that can be served as a side salad or as a main dish for those warm summer evenings that are fast approaching.  This Greek Pasta Salad has a delicious mix of pasta, kalamata olives, fresh cucumbers and tomatoes, a light olive oil and red wine vinegar dressing, and is topped off with a sprinkle of feta cheese.  If you want to increase the protein in this salad, you could easily add one cup of diced cooked chicken and it would taste great.

This is a very simple to prepare salad and it can actually be made several hours in advance.  The longer the salad has to marinate, the better the dressing will taste, so you could easily make the salad in the early afternoon and serve it for dinner.  Enjoy!!

8 oz  Dry Pasta, such as Mostaccioli Rigati or Penne, regular or whole wheat
1-1/2 cups  Grape Tomatoes, whole or halved
1 medium  Cucumber, peeled and cut in half lengthwise, seeds removed
1 or 2  Green Onions, chopped
1/2 cup  Pitted Kalamata Olives, cut in half
1/3 cup  Olive Oil
2 TB  Red Wine Vinegar
1 tsp  Dried Basil (or 1 TB fresh, chopped)
1 tsp  Dried Greek Oregano (or 1 TB fresh, chopped)
1/2 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
4 oz  Feta Cheese, crumbled

In a medium pot, cook pasta according to package directions.  Drain the cooked pasta, then rinse under cool water.  Transfer the pasta to a large serving bowl.

Add the tomatoes, cucumber, green onions, and olives to the pasta.

In a small bowl combine the olive oil, vinegar, basil, oregano and salt and pepper.  Whisk to combine then add to the pasta and stir gently to coat.  Refrigerate for 1 hour, if possible, and sprinkle with crumbled feta cheese just before serving.

Catfish Tacos

This recipe is a family favorite that we've been making for several years, so I was really surprised when I noticed we didn't have a picture of the tacos on the web site.  So, below is an update of the recipe, with a picture included.  If you like catfish, you are really going to love these tacos.

Catfish has a sweet flavor that tastes great when topped with a spicy Chipotle Slaw.  The slaw was something that took a lot of trial and error to get just right, because chipotle powder is a very intense seasoning. A little goes a long way!  The first few times we made the slaw, the chipotle flavor was a little too strong, and it overpowered the catfish.  So each time we made the slaw, we would reduce the amount of chipotle powder just a little, until we reached just the right amount of spice to go with the fish.

The catfish can be prepared very quickly.  First the fish is dipped in a buttermilk and lemon pepper mixture, then in a breading of cornmeal, flour and seasonings.  Frying takes just about 8 minutes and you are ready to assemble your taco with slices of fresh avocado and a squeeze of lime.  Enjoy!!

1 1/2 pounds  Catfish Fillets, cut in half diagonally
1 cup  Buttermilk
1 tsp  Lemon Pepper
1 cup  Flour
3/4 cup  Cornmeal
2 tsp  Seasoned Salt
2 tsp  Old Bay Seasoning
1/2 tsp  Black Pepper
Vegetable or Canola Oil, for frying
Flour Soft Taco Shells

Place catfish fillets on a plate and set aside.

In a large shallow dish, combine the flour and cornmeal with the salt, Old Bay, and pepper. In a second shallow dish combine the buttermilk and lemon pepper.

In a deep skillet, heat about 1/2 inch of canola oil until hot.

Dip the pieces of catfish into the buttermilk then in the flour/cornmeal mixture, pressing the breading onto the fillets to help it adhere. Gently place the fillets into the heated oil and fry the fish in two or three batches, about 3 - 4 minutes per side until cooked through and golden. Transfer the catfish to a paper-towel lined platter and let drain briefly.

Place a piece of catfish onto a flour tortilla shell, top with a scoop of Chipotle Slaw, drizzle with a squeeze of lime juice, fold the taco closed and serve with sliced avocado and lime wedges. 

Chipotle Slaw

This is not your ordinary coleslaw.  For this slaw we used a combination of thinly sliced green cabbage, some shredded carrots, along with lime juice, cider vinegar and chipotle powder, to create a zesty slaw that's a great addition to any summer dinner, but is even better as a topping for Catfish Tacos.

 

1/2 medium Green Cabbage, thinly sliced and coarsely chopped
1 Carrot, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
1/2 - 1 tsp Chipotle Powder (1/2 tsp for medium spicy and 1 tsp for extra spicy)
4 TB Cider Vinegar
1 TB Lime Juice
1 1/2 tsp Salt
1 1/2 tsp Sugar
1/4 tsp Celery Salt (optional)

In a large bowl combine sliced cabbage and shredded carrot and set aside.

In a glass bowl, combine remaining ingredients and blend until smooth. Pour mixture over the cabbage and carrots and stir, making sure to coat all of the cabbage.

Refrigerate at least 2 - 3 hours or overnight for the best flavor. Serve with lime wedges.

Blue Stilton Stuffed Chicken over Sweet Potatoes

Every time we shop at our local Trader Joe's grocery, we have to spend a few minutes perusing the cheese counter.  Not only can you pick up some great bargains, but the selection of cheeses is quite extensive.  You can buy Saint Andre' Brie, which is one of my longtime favorites, or choose from many varieties of Gruyere, Goat cheese, Parmesan Reggiano, or even a simple Pub Cheese Spread to serve on crackers.

Today we bought a wedge of Blue Stilton cheese and we were thrilled with the delicious results.   This type of blue cheese is actually quite unique.  Blue Stilton can only be made in 5 counties in England, in order to be called Stilton.  These are many companies that try to duplicate this cheese, but they can never match the flavor of the real thing.  Stilton has that familiar blue cheese taste with a smooth and creamy texture, and it made a great filling for a chicken breast.

 

By making a small slice lengthwise down the side of each chicken breast, we stuffed a spoonful of Stilton into each piece of chicken.  Next, we seasoned the chicken with salt and pepper, then gave it a quick sear in a very hot skillet coated with olive oil and butter.  Super easy.  After that, the skillet went in the oven for about 10 minutes to finish cooking the chicken.  It also gave the chicken a nice golden finish on the bottom, so we serve the chicken bottom side up and it was beautiful.

The chicken was served on a bed of mashed sweet potatoes, and the final touch was the Blue Stilton Sauce.  White wine, olive oil and butter are combined with a bit of cream and some more Blue Stilton.  Once the cheese is melted, the sauce can be spooned over the chicken and potatoes before serving.  Not only was the sauce delicious with the chicken, it was even better combined with the potatoes. 

This is a very simple dish to prepare and actually looks quite elegant when served.  Be sure to serve the extra sauce on the side.  It is sure to get rave reviews.  Enjoy!!

4  Chicken Breasts, about 5 ounces each
4 tsp  Blue Stilton  (I sliced 4 long wedges of cheese)
Kosher Salt and Ground Black Pepper
3 TB  Salted Butter
1 TB  Olive Oil
1 TB  Minced Garlic

1 TB  Olive Oil
2 TB  Butter
1/4 cup  White Wine
1/2 cup  Heavy Cream
4 oz  Blue Stilton Cheese

4 Sweet Potatoes, peeled and chopped small
2 TB  Butter

Preheat oven to 400 degrees.  Place the sweet potatoes in a pot of salted water and cook until tender.

Slice the chicken breasts lengthwise to form a pocket, and stuff one teaspoon of cheese into each piece of chicken.  Roll the chicken slightly to seal and secure the cheese so it does not leak out once melted.  Use 2 toothpicks to tightly close the pocket, then season the top of each chicken breast with salt and pepper.

In a large ovenproof skillet, heat 3 tablespoons butter with 1 tablespoon olive oil over medium-high heat.  Add the garlic and sauté for 2 minutes.  Add the chicken breasts to the skillet, seasoned side down, and cook for 4 - 5 minutes or until golden, then carefully turn the chicken over. Cook an additional 3 minutes, then transfer the skillet to the oven and cook for about 10 minutes or until the chicken is fully cooked through and the juices run clear.

To prepare the cheese sauce, in a small saucepan, melt 2 tablespoons butter and 1 tablespoon olive oil, add the white wine and simmer the mixture until the wine has reduce by half.  Add the cream and stir until warm, then add the Stilton and remove the saucepan from the heat.  Continue to stir the sauce until the cheese has melted.  Add a pinch of salt, if needed.

Drain the potatoes and mash until very smooth, then add the butter, stirring to combine.

Place a serving of sweet potatoes on each plate, then place a piece of chicken onto the potatoes, placing the bottom side up.  Spoon the Stilton sauce over the chicken and serve the extra on the side.

Tarragon Chicken Thighs

I love fresh tarragon!  It has a very distinct anise flavor and it works well with chicken, fish or vegetables.  Although tarragon is used extensively in French cooking, it is not used very often in American cooking.  If you've never cooked with fresh tarragon, this is a great recipe to try.  Tarragon can be purchased fresh in your local market during the spring and summer months, and it can be purchased dried, but the fresh flavor is much more bright and aromatic.

For this recipe we wanted to showcase the tarragon flavor by using it with chicken.  Chicken thighs make an inexpensive dinner and they have much more flavor than the white meat, and tarragon adheres to the dark meat very nicely.

The seasoning for this recipe is super easy, by using a compound butter.  This is made with a mixture of butter, olive oil, minced garlic and chopped tarragon.  Mix the butter, rub it onto the chicken, pour a little white wine around the chicken, then pop it in the oven. Dinner is ready in about an hour.  Enjoy!!

8 - 10  Chicken Thighs
Kosher Salt and Ground Black Pepper
4 oz  Salted Butter, softened
1 TB  Olive Oil
1 TB  Minced Garlic
2 TB  Chopped Fresh Tarragon
1 cup  White Wine

Preheat oven to 425 degrees.  Rinse the chicken thighs under cool water and pat dry with paper towels.  Place the chicken on a roasting pan and sprinkle lightly with salt and pepper.

In a small bowl combine the butter, olive oil, garlic and tarragon, blending with a fork until smooth.  Rub a teaspoon of the compound butter onto each chicken thigh, rubbing half inside the skin and the other half on the outside of the skin.  This will help season the meat and keep it moist, while making the outer skin crispy.

Pour the white wine around the chicken thighs and bake for 15 minutes.  Reduce the heat to 375 degrees and cook for 30 - 40 minutes longer, or until the chicken juices run clear and the chicken is golden and crispy.

Salmon Salad with Mango-Avocado Salsa

Salad Sunday is a new feature we've started at our house, and it's sure to be lots of fun as we work our way into the warmer summer months.  Making a dinner salad is a great way to save money by using lots of fresh produce that's currently in season.  It's also a great way to boost your fruit and veggie intake, which is something that's good for everyone, especially kids.

Another reason for our Sunday Salad idea is that Sunday is a really busy day at our house and making a salad is a simple way to get a healthy dinner on the table fast.  So check back each Monday for a new dinner salad idea.  We've got lots of great salads coming up.

For this week's dinner we started off with a piece of seared salmon.  With just salt and pepper for seasoning, it's a healthy protein that cooks quickly and keeps the meal nice and light.  We placed the cooked salmon on a bed of mixed greens including spinach, radicchio, and romaine lettuce, then we were ready for a colorful salsa on top.

The salsa can be made an hour early to let all of the flavors blend, which makes dinner prep quick and easy.  Fresh mango, avocado, red onion and garlic are combined with a vinaigrette of red wine vinegar, lime juice and honey to create a light and summery sauce to spoon over the salmon.

4 - 5 portions of  Salmon Fillet, skin removed
1-1/2 TB  Olive Oil
Salt and Ground Black Pepper
2 TB  Red Wine Vinegar
2 TB  Lime Juice
2 tsp  Honey
6 TB  Olive Oil
1/4 cup  Minced Red Onion
1 small  Jalapeno Pepper, minced
1 tsp  Minced Garlic
1  Mango, diced
1 Avocado, diced
1/2 tsp  Kosher Salt
Dash of White Pepper
6 cups  Mixed Greens or Romaine Lettuce, washed

Whisk together the red wine vinegar, lime juice and honey, then whisk in the olive oil.  When the vinaigrette is fully blended, add the onion, jalapeno, garlic, mango, avocado, salt and white pepper.  Stir with a spoon to combine, then chill until ready to serve.

In a large skillet, heat 1-1/2 tablespoons olive oil over medium-high heat.  Season the salmon portions with salt and pepper.  When the oil is shimmering, place the salmon in the skillet, top side down and cook for about 4 - 5 minutes, depending on thickness, or until browned.  Gently turn the salmon over and cook 4 - 6 minutes longer or until cooked through, but still a little pink in the center.  Turn the heat off and remove the skillet from the stove to allow the salmon to rest until the salads are ready to be plated.

Place a bed of salad greens on each plate, then place a portion of salmon on top of the greens.  Spoon the salsa over the salmon and serve.  Enjoy!!

Sauteed Collard Greens with Bacon

This was the main focus of our Southern dinner tonight, the Sautéed Collard Greens.  My husband brought these giant leaves home from work, saying all of his co-workers loved them, so maybe I could cook something with greens, too. Surprise!!

These huge greens were quite a mystery to me but I was pleased with the way they turned out.  In order convince my youngest daughter, a.k.a. - the picky eater, to try these, I knew I would have to include something to spark her interest, and I thought Bacon!  That almost always works.

 

So we started with sautéed bacon and onions, which is a great start for just about anything, then added the greens and let them cook down for about 20 minutes.  The greens were actually delicious with a flavor somewhat similar to cabbage, but also like spinach.  The 20 minutes of cooking time can be extended depending on your own preferences.  After 20 minutes they were nicely softened, but still tender-crisp.

Collard greens are very different but I can't wait to try them in other recipes.  They might even be good in a quiche, so stay tuned for that at a later date.

My daughter liked the greens, too.  She added a little dash of cider vinegar to hers, which is also the way she likes to eat spinach.  So whatever works for her, works for me. Collard greens might have a bit of a bad reputation, especially for Northerners, but they are definitely worth trying.  The nutritional content is pretty amazing, with just 46 calories in a 1/4 pound of greens and they are a great source of vitamins C, K, and fiber.

We served the Collard Greens with Crispy Crunchy Fried Chicken and Baked Corn Pudding.  Enjoy!!

1  lb  Collard Greens
1/4 lb  Bacon, chopped
1 medium  Onion, chopped
Water, if needed
Salt and Pepper to Taste

In a large bowl, wash the greens in cool water, then let them sit for about 15 minutes, then rinse once more under cool water.

Use a large knife to cut the center thick stalk from each of the large leaves.  Stack 3 or 4 leaves on top of each other, then roll them into a tube and slice the greens into ribbons.  Place the sliced greens into cool water until ready to cook.

In a large skillet, sauté the bacon and onion until both are softened.  Add the greens all at once to the top of the bacon and onions, but do not stir.  Cover and cook for 10 minutes.

Stir the greens to combine with the bacon and onions, then add a little water, if needed, to allow the greens to continue to steam, cooking for 10 minutes longer, then serve.

Crispy Crunchy Fried Chicken

The inspiration for this meal was a bag of collard greens that my husband brought home from work.  His co-worker had been bringing these into work all week and everyone was quite excited to take a giant bag of "greens" home to cook for dinner or even breakfast.  My problem was, I had never even "seen" collard greens up close, let alone cooked them.  (Hey, I grew up in the north! lol)  So that was my challenge, to cook these collard greens in such a way that even our picky eater might just try a bite or two.

 

So tonight we made a very Southern meal of Crispy Crunchy Fried Chicken, Sautéed Collard Greens and Baked Corn Pudding.  You can't get much more Southern than that!  The recipe for the fried chicken was pretty simple and includes a mixture that I find works very well to help the coating stay stuck to the chicken.  A base of half and half (or you could use buttermilk) seasoned with lemon pepper, followed by a three part coating mixture of flour, to help the coating adhere and hold in the juices, cornmeal, for a touch of sweetness and a crispy crust, and panko crumbs for the crunchy factor. All of these combine to create a super crispy and crunchy exterior while the chicken juices stay in to keep the meat moist.

8 - 10  Chicken Drumsticks
1-1/2 cups  Half and Half  (or buttermilk)
2 tsp  Lemon Pepper
1 tsp  Kosher Salt
1 cup  Flour
1 cup  Yellow Cornmeal
1 cup  Panko Breadcrumbs
2 tsp  Kosher Salt
2 tsp  Ground Black Pepper
Oil for Frying

Rinse the drumsticks and pat dry with paper towels.  In a shallow bowl combine the half and half, lemon pepper and 1 teaspoon salt.  Add the drumsticks to the mixture and marinate for 20 minutes.

In a large bowl, combine flour, cornmeal, panko crumbs, 2 teaspoons salt and pepper, and stir.  Using tongs, remove the drumsticks from the marinade one at a time, allowing the excess liquid to drain off, then dip the drumsticks into the flour mixture, and place the coated drumsticks on a platter.

In a large heavy-based skillet, heat oil over medium-high heat. When oil is hot and shimmering, carefully add the drumsticks to the oil and fry for 6 - 8 minutes or until crispy, then turn the drumsticks over and cook for about 8 minutes longer, or until the juices run clear.  (You may need an additional 3 - 5 minutes if the drumsticks are a bit larger.)

Drain the drumsticks on paper towel lined platter, then serve.

Pork-Asparagus Stir Fry

Cooking with seasonal produce is a great way to find fruits and vegetables at their peak of freshness and also save a little money.  One of my favorite vegetables to cook with is asparagus, and I couldn't wait to try a new stir fry with it.

This is a quick and easy stir fry recipe that combines fresh asparagus, sliced red pepper and red onion with lean pieces of pork loin.  The finishing touch is a mild glaze of red curry paste, soy sauce and fish sauce.  If you like your stir fry a bit spicier, just add a sprinkle of red pepper flakes to the oil for an extra layer of heat.

1 TB  + 2 tsp  Peanut Oil, divided
1/4 tsp  Crushed Red Pepper Flakes (optional)
1-1/2 lbs  Boneless Pork Loin, cut into thin 1-inch long pieces
1/3 cup  Low Sodium Soy Sauce
1 tsp  Red Curry Paste
1 tsp  Fish Sauce
1 TB  Cornstarch
1 tsp  Sugar
1-1/2 cups  Chopped Fresh Asparagus Pieces
1 cup  Sliced Red Onion
1 cup  Sliced Red Pepper Strips
Cooked Brown Rice

Place the pork in a glass bowl and add the soy sauce, curry paste, fish sauce, cornstarch and sugar.  Stir to combine and let marinade for 20 minutes.

Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat.  (Add red pepper flakes at this point, stir fry for 30 seconds for extra spice.)  Add the pork and sauce to the wok and stir fry for 4 minutes, stirring constantly, until nearly cooked through.  (If needed, cook the pork in 2 batches.)  Remove the pork to a plate and keep warm.

Add 2 teaspoons peanut oil to the wok, then add the asparagus, onion and red pepper.  Cook for 3 - 4 minutes or until the vegetables are softened slightly.

Return the pork to the wok and stir to combine.  Continue to heat for 2 - 3 or until the pork is cooked through and the sauce has thickened.  Serve over cooked brown rice with a side of steamed edamame.  Enjoy!!

Chicken and Asparagus with Tarragon Cream Sauce

After a busy day, it's nice to have a delicious go-to dinner that can be put together quickly, without too much prep, and can be served in one dish.  A meal that's something better than a salty, hamburger-and-pasta-in-a-box type of dinner would be even better.  This recipe is just that type of meal and it doesn't require lots of pots and pans to prepare.  Just one sauté pan for the main course and one pot to cook some noodles and dinner is served. 

 

This dish is assembled in three basic steps.  First sauté the chicken, then sauté some asparagus and mushrooms, then make a quick sauce of white wine, chicken stock, cream and mustard with a sprinkle of tarragon** to infuse a layer of elegant flavor.  Mix everything together, pour over noodles and dinner will be on the table in about 30 minutes.  This dish is fast and easy, but the tarragon cream sauce makes it nice enough to serve guests. Enjoy!!

2 TB  Olive Oil, divided
2 lbs  Boneless Skinless Chicken Breasts, thinly sliced into 1-inch pieces
Salt and Freshly Ground Black Pepper
1/2 lb  Fresh Baby Asparagus Spears, peeled, with ends removed, cut into 1-inch pieces
8 oz  Portobello Mushrooms, cut into thick slices
1 large  Shallot, minced
3/4 cup  Dry White Wine
1 cup  Chicken Broth
1/2 cup  Heavy Cream
2 TB  Coarse Grain Mustard
1 TB  Cornstarch plus 1 TB  Heavy Cream (if needed for thickening)
1 TB  Chopped Fresh Tarragon ( or 1/2 tablespoon dried Tarragon)
Prepared and Buttered Noodles

In a large skillet, heat 1 tablespoon olive oil over medium-high heat.  Season the chicken with salt and pepper and add to the skillet in a single layer.  Cook the chicken for 3 minutes, turn and cook 2 minutes longer, until the chicken is beginning to brown but is not fully cooked through.  Use a slotted spoon to transfer the chicken to a platter.  Cover and keep warm.

Add 1 tablespoon olive oil to the pan, then add the asparagus and sauté for 3 minutes over medium-high heat, then add the mushrooms and shallot and cook 3 minutes longer.  Add the wine and cook until the wine has reduced, about 2 minutes.  Add the chicken stock, cream and mustard to the pan, stir and bring the sauce to a low boil.  Simmer until the sauce has reduced by half, about 6 - 7 minutes.  If the sauce is too thin, combine the cornstarch and 1 tablespoon heavy cream in a small bowl until smooth.  Add this mixture to the sauce and stir until thickened.

Return the chicken to the pan, including any of the collected juices, stir and simmer over medium heat until the chicken is cooked through, about 4 minutes.  Season with salt and pepper to taste, then sprinkle with the tarragon and stir to combine.  Serve over buttered noodles or rice.

** Note:  If you are not familiar with Tarragon, here is a little information on this tasty herb.  Tarragon is a slightly sweet, anise-flavored herb that is used in béarnaise sauce and is known as one of the four fine herbs of French cooking, along with parsley, chives and chervil.  Tarragon plants can be difficult to find.  When shopping for Tarragon plants, remember to purchase only the French variety.  Most local stores carry Russian Tarragon, which is a very mediocre substitute, or Mexican Tarragon, which is actually a very bitter weed.  In my opinion, neither of these should be used for cooking, but they are unfortunately sold and marketed for cooking purposes.  If you cannot find fresh Tarragon, substitute a 1/2 tablespoon of the dried variety.  Also, some markets now carry fresh Tarragon is small packages in the produce department.

Caribbean Seafood Sandwich with Lime-Dijon Vinaigrette

Summer has arrived early here in Florida with temperatures already in the low 80's.  Although my basil and tomato plants are very happy to have the warm temperatures, after a few hours of yard work,  we wanted something light and cold for dinner. 

 

We started by boiling some medium-sized shrimp.  Just a few lemon wedges, Old Bay seasoning and bay leaves are all you need for delicious boiled shrimp.  And they only take about 4 minutes to cook. Super easy!

Next, we chopped imitation crab meat into bite-sized pieces,  (This crab is also called surimi and is the same crab used in some sushi.)  and added a little minced jalapeno and green onion.  I used half of a jalapeno in this recipe, but I think I would use the whole pepper next time.  The heat from the jalapeno was really tasty.

Instead of a mayonnaise-based dressing we went with a simple and light Dijon and lime juice vinaigrette.  The flavors of the Dijon, lime and jalapeno all came through it this light, delicious coating and were a huge improvement over the customary heavy mayonnaise dressing.

We used Cuban bread to make the sandwiches because of its light, airy texture, and adding a drizzle of the vinaigrette to the sandwich allowed the bread to soak up some of that zingy flavor.  As an alternative, my daughter used the butter lettuce leaves to make "wraps" that were also delicious.  I'm sure this cool seafood sandwich will be a family favorite this summer.  Enjoy!!

1-1/2 lbs  Medium Shrimp, peeled and deveined
1-1/2 quarts  Water
1  Lemon,  cut into wedges
1 TB  Old Bay Seasoning
2  Bay Leaves
10 oz  Imitation Crab Meat, coarsely chopped
1 heaping TB  Dijon Mustard
1 TB  Lime Juice
2 TB  Red Wine Vinegar
2 tsp  Honey
4 TB  Olive Oil
1 TB  Minced Green Onions
1 TB  Minced Jalapeno Pepper ( use 2 TB for more heat)
Kosher Salt and Ground Black Pepper, to taste
Cuban Bread, sliced lengthwise and into portions
Garnishes:  Sliced Tomatoes, Butter Lettuce, Avocado Slices, Chopped Green Onions and Lime Wedges

Place the water, lemon wedges, Old Bay and bay leaves in a large pot.  Bring to a boil, then add the shrimp to the pot.  Cook 3 - 4 minutes, stirring several times, until the shrimp are bring pink and cooked through.  Drain the shrimp and transfer to a platter to cool.

In a medium glass bowl combine the Dijon, lime juice, vinegar, honey, olive oil, onions and jalapeno.  Whisk vigorously to combine, then season the vinaigrette to taste with salt and pepper.  Add the cooled shrimp and the chopped crab meat to the vinaigrette and stir to coat the seafood.

Slice the Cuban bread into the desired portions and cut out a wedge of the bread interior.  Place a scoop of the salad onto the bread, along with a spoonful of the vinaigrette.  Top with butter lettuce, and a few slices of tomato and avocado and a sprinkle of diced green onions.  Served lime wedges on the side.  Enjoy!!

Chipotle Shrimp Soft Tacos

Tonight we were in the mood for Mexican food.  Something spicy with a little chipotle pepper flavor.  I love cooking with chipotle peppers, and the adobo sauce the peppers are packed in adds a nice smoky undertone to any dish.  So when I went to the grocery and spotted Florida Gulf shrimp on sale, I started thinking...Shrimp Tacos!

We started off with some very thinly sliced red onions, and let them marinade in lime juice, almost like a ceviche-style mixture.  The lime juice worked its magic on the onions, adding a citrusy bite to the sweet red onions.

Next we let the shrimp marinate in a very simple mixture.  Olive oil, a few spices and a couple spoons of adobo sauce was all that was needed to infuse the shrimp with lots of flavor.

We wanted to add a sauce to the tacos, too.  Something light and not so strong in flavor that it would hide the seasoned shrimp.  So for the sauce we went with a simple, yet amazingly delicious sauce of sour cream, one chipotle pepper and a dash of milk to thin the mixture.  If you like things a little more spicy, just add a second (or even a third) chipotle pepper to the mixture.

All of these bold flavors came together beautifully and this meal will definitely be added to our regular rotation of dinners.  This meal is very quick to prepare and can be ready start to finish in about 30 minutes, and any leftovers make a great lunch the next day.  Also as a side note, the chipotle sauce was simply heavenly and I know it would be wonderful on chicken sandwiches, or as a base for chicken salad, so you might see those recipes pop up here very shortly.  Enjoy!!

1/2 medium  Red Onion, thinly sliced
1 TB  Lime Juice
1/4 tsp  Kosher Salt
1/4 tsp  Ground Black Pepper
2 lbs  Medium Raw Shrimp, peeled and deveined
3 TB  Olive Oil
2 TB  Minced Garlic
1/2 tsp  Ground Black Pepper
3 tsp  Adobo Sauce
1/2 tsp  Smoked Paprika
3/4 cup  Sour Cream
1 - 2  Chipotle Peppers in Adobo Sauce
1 tsp  Adobo Sauce
1 - 2 tsp  Milk
Kosher Salt and Ground Black Pepper, to taste
Soft Taco Tortilla Shells
Garnishes:  Sliced Fresh Avocado, Fresh Lime Wedges

In a small glass bowl, combine the onions, lime juice, salt and pepper.  Stir until coated and set aside.

In a medium glass bowl, combine the shrimp, olive oil, garlic, pepper, adobo sauce and paprika.  Stir to evenly coat all of the shrimp and refrigerate for 15 minutes.

To make the chipotle sauce, use a small blender cup and combine the sour cream, chipotle peppers, adobo sauce, 1 teaspoon milk and salt and pepper. Blend until smooth.  If mixture is too thick, add the additional teaspoon of milk and blend.  Adjust the salt and pepper here, if needed.  Chill the sauce until ready to serve.

Heat a large skillet over medium-high heat, add the shrimp and marinade in a single layer and sauté for 5 - 6 minutes, stirring frequently and turning the shrimp over to cook evenly.  When the shrimp are pink and cooked through, remove pan from the heat.

To serve place a soft taco shell on a plate, place several pieces of shrimp in the center of the taco, add slices of avocado, a scoop of the marinated red onions, and a drizzle of the chipotle sauce.  A squeeze of lime is optional, but adds a beautiful, crisp citrus flavor to the taco.  Serve with Spanish rice.  Makes about 6 servings.  Enjoy!!

Pork Chops with Mushroom Gravy

This recipe is a family favorite and we've made it many times over the years, but it has always been made with a can of Campbell's Cream of Mushroom soup.  We've really been making an effort to use less processed foods, especially those with too much salt, so when my kids requested this for dinner, I thought it was time to reinvent the recipe a bit and make the gravy from scratch. 

 

Homemade gravy is a snap to make and it really doesn't take very much time.  A little butter, flour and some drippings from the chops, plus a handful of sautéed mushrooms was all I needed for a flavorful, creamy sauce.  For this recipe I used Portobello mushrooms, but it would also be great with a combination of oyster or shiitake mushrooms or whatever varieties you can find at your local market.  The mushrooms add a wonderful earthy flavor to this gravy, and that is something you will never find in a can.  Enjoy!!

2 tsp  Olive Oil
1 medium  Shallot, minced
2 tsp  Minced Garlic
1 tsp  Dried Thyme
5  Boneless Center Loin Pork Chops (about 3/4-inch thick)
2 TB  Butter
8 oz  Assorted Fresh Mushrooms (Portobello, Shiitake, Oyster or a mix of all 3)
2 TB  Flour
1/2 tsp  Ground Black Pepper
3/4 cup  Chicken Stock
1/2 cup  Half and Half

In a large skillet, over medium heat, heat the olive oil until shimmering.  Add the shallot and garlic and sauté 3 minutes, until tender.

Season the pork chops with salt and pepper, increase the skillet to medium-high heat, and place the chops in the skillet.  Cook 4 - 5 minutes on each side until golden and nearly cooked through.  Transfer to a warm plate, cover with foil and keep warm.

Add the butter to the skillet, stirring to loosen any browned bits on the bottom of the skillet.  Add the mushrooms and sauté for 3 minutes until softened, then add the flour and pepper to the mushrooms and stir to blend.  Add the chicken stock and half and half, stirring constantly until the gravy is smooth and creamy.

Add the pork chops back to the skillet, including any juices that may have collected on the plate.  Turn the chops over in the gravy to coat them and blend in the juices.  Continue to cook over medium-low heat for 5 minutes.  Serve with garlic mashed potatoes and steamed veggies.