Edamame Succotash Salad

Here is another salad creation for lunches or a side. 

Edamame Succotash Salad

2-8 oz packages edamame, shelled
1 pint grape tomatoes, halved
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, sliced
1 handful parsley, chopped

Dressing:
Juice of 1 lime
3 T. balsamic vinegar
1 t. honey
1 T. olive oil
1 t. kosher salt
black pepper to taste

In a large bowl, combine edamame, tomatoes, corn, beans, onion and parsley.  Mix until combined.  In a separate bowl, combine lime juice, vinegar, honey, oil, salt and pepper and mix until combined.  Stir in dressing until salad is well coated.

Southern Broccoli Salad

In my search to come up with a solution to my weekdays of which I have no time to cook, I thought I would make a couple salads that would last in the fridge a few days for my lunches and/or light dinners.  This was one I chose.

Southern Broccoli Salad

2 crowns of broccoli, cut up into florets
1/2 c. dried cranberries
1/2 c. walnuts, chopped
10 slices bacon, cooked and crumbled
1 red onion, diced

Dressing:
1 c. mayonnaise
2 T. balsamic vinegar
2 t. sugar

Combine broccoli florets, cranberries, walnuts, crumbled bacon, chopped onion in a large serving bowl; toss to combine. In a separate bowl, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

Father's Day Mexican Grill

On Father's Day I chose to celebrate it by making one of my husband's favorites, Tasajo (Tesajo).  Depending on where you are from in Mexico, there are several versions of this meat.  My husband's family is from Cholula, Puebla, and this is the recipe my sister in law gave me years ago.  Traditionally, this meat is marinated in the chile mixture then hung to dry in the hot desert sun then grilled when ready to eat.  This dish will transport you to Mexico's countryside with your first bite.  Don't be afraid of the chile heat on this one.  Guajillo chiles are mild and don't have the heat that other chiles have.  Serve this with warm tortillas, Mexican Rice, beans, pico de gallo and guacamole.

Tasajo (or Tesajo depending on where you are from ;-)  )
(serves 4-6)

2-3 lbs pork, country-style ribs or thick pork chops or steaks
6-7 guajillo chiles (can be purchased at most supermarkets in the ethnic food section or latino stores)
2 T. roasted ground cumin (McCormick's)
4 cloves garlic
3 T. vinegar
salt to taste

Reconstitute the chiles by placing in bowl and add boiling water over the top and cover.  While chiles are softening, prepare the pork by cutting into long strips.  To make strips, cut in a spiral from the outside in to make long strips of meat.  Place strips in a large ziploc bag.

Once chiles have softened, reserve liquid.  Pull out and discard stems, seeds and inner membrane of chiles.  Place chiles in blender with remaining ingredients and puree for several minutes.  If mixture is too thick add reserved water from chiles to loosen.  Texture should be like thick ketchup consistency.  Taste to ensure enough salt has been added.  Add puree to ziploc bag, seal and make sure all meat strips are coated with marinade.  Marinate meat for up to 24 hours.

Heat grill to medium flame and cook until done.  Serve with warm corn tortillas.

Mexican Rice

2 T. corn or vegetable oil
1 1/2 c. long grain rice
3 cloves garlic, minced
1 Roma tomato, pureed
3 c. chicken broth

Optional substitution for chicken broth:
3 c. water
1 large cube chicken boullion or 2 small cubes or 1 T. chicken base (omit if using chicken broth)

In medium pot, heat oil over medium high heat.  Add rice and cook until it appears white, stirring constantly.  Add pureed tomato and garlic and cook an additional 30 seconds until liquid has absorbed.  Add chicken broth (or water and bouillon and stir until bouillon has dissolved).  Taste water to ensure that enough salt has been used.

Cover and cook for approximately 20 minutes over medium low heat until water has been absorbed.  Set aside and let rest for 5-10 minutes covered to ensure all remaining liquid is absorbed.   



Pico de Gallo

3 Roma tomatoes
1 large onion
2 jalapenos, seeded and white ribs removed or not, depending on how much heat you want
1 large handful of cilantro (1/2 c. chopped)
juice of half a lime
salt

Dice tomatoes, onion, jalapenos, cilantro and add to a bowl and combine.  Add lime juice and salt to taste.

Guacamole

3 avocados
4-5 large spoonfuls of pico de gallo
salt to taste

Cut avocados in half, remove seed and spoon out inner flesh into bowl.  Mash with a fork and mix in pico de gallo till combined.  Salt to taste.

Mother's Day Dinner

My Mom, me, Abby and my Grandmother

I was missing home tonight, so I decided to replicate it in my kitchen.  If I can't see my Mom on Mother's Day, then I will cook a dinner just like her and close my eyes and imagine I am sitting at her table eating a meal she cooked with love and patience, just like she has always shown to me.  I love you Mom!  Thanks for all you taught me.  Happy Mother's Day!

Chicken-Fried Steak with Pan Gravy

3/4 cup all-purpose flour
1 teaspoon salt or to taste
Freshly ground black pepper

1/4 teaspoon garlic powder
1 large egg
3 tablespoons milk
1 1/2 - 2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil

In a shallow pan or plate, sift together flour, salt, pepper, and garlic powder.

In another shallow pan, combine egg and milk.

Coat steaks in flour mixture, dip in egg mixture, and then coat again with flour mix.

In a large frying pan, heat vegetable oil over medium-high heat.  Add steaks to oil and fry 3-4 minutes per side until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in warm oven. 

Pour off all but 3 Tablespoons of oil from pan and put back on heat for gravy.

Pan Gravy

3 Tablespoons reserved frying oil

2 Tablespoons flour

2 cups milk

salt and pepper to taste

Heat reserved oil in pan over medium-high heat.  Add flour and whisk until smooth.  While whisking constantly, add milk making sure to scrape all bits from bottom and sides of pan until the gravy begins to boil and thicken.  Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency.  Add salt and pepper.

Mashed Potatoes

4 Medium potatoes, peeled and diced

1 1/2 teaspoons kosher salt, plus more as needed
1/4 cup unsalted butter
3/4 cup whole milk
Freshly ground black pepper

In a large saucepan, combine the potatoes, 2 teaspoons salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes.  Return the potatoes to the pan. Add the butter and mash until melted. Stir milk into the potatoes and season with salt and pepper, to taste. Serve immediately.

Easy Chocolate Cake

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water

Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.

Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack. 

Butter Cream Frosting

1 cups (2 sticks) butter, room temperature
1/2 pound confectioners' sugar, sifted
1 teaspoon vanilla extract

In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

 

Easter Dinner

Easter symbolizes many things to many people.  Springtime, fresh flowers, bunnies, newly hatched chicks and most importantly, the resurrection of Jesus Christ.  Time with family celebrating the ultimate sacrifice that our Lord gave to us for the forgiveness of sins and promise of an everlasting life is a momentous occasion.  I have so many memories of Martha Miniature dresses and little boys in suits donning Easter baskets with eggs and chocolate bunnies running through my grandmother's backyard in search of the hidden eggs.  Each year I attempt to recreate those memories on one level or another.  This year it is my Mom's Bourbon glazed ham, Potato Gratin, Orange Scented Green Beans, Deviled Eggs, Cucumber Salad and Cold Oven Pound Cake.  With each bite, memories flood through my mind as I recollect my favorite moments of this blessed day.  Hope your Easter is as memorable and fulfilling as mine has been.

Mom's Bourbon Glazed Ham

6-7 lb. bone-in Butt portion Ham, fully cooked NOT spiral cut
1 lb. brown sugar
1 tsp. ground clove
1 tsp. allspice
3/4 c. bourbon

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Line your roasting pan with a couple layers of foil to ease clean up.  Place ham, fat side up, on a rack in a roasting pan.  In a small bowl, mix together brown sugar, clove, allspice, and bourbon. Pack on the sugar mixture with your hands covering the ham completely.  Bake until ham reaches 140 degrees on a meat thermometer, about 2 hours.  Let rest for 30 minutes before serving.


Potato Gratin

2 tablespoons unsalted butter, softened
2 medium shallots, very thinly sliced (about 1/2 cup)
Coarse salt and freshly ground pepper
1 1/2 pounds Yukon gold Potatoes, peeled and cut crosswise into 1/8-inch-thick rounds
1 1/4 cups heavy cream

Preheat oven to 350. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Layer potatoes sprinkling each layer with salt, pepper and about 2 T. heavy cream.  Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.

Orange Scented Green Beans

Peel of 1 orange
2 pounds trimmed fresh green beans
2 tablespoons butter
Salt 

Pepper

Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter and salt then transfer to a serving dish.

Deviled Eggs

8 large eggs
1/3 cup light mayonnaise
1 tablespoon mustard
1 tablespoon sweet pickle relish
1 tablespoon minced shallot
Coarse salt and ground pepper
Paprika, for garnish

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, shallot, and relish.

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Cucumber Salad

2 cucumbers
1 small red onion
1/4 cup vinegar

1/4 cup water
1 tablespoon sugar 

Peel and chop cucumbers.  Thinly slice red onion.  Mix vinegar, water and sugar in a bowl and add cucumbers and onion and let marinate for 2 hours before serving. 

Cold Oven Pound Cake

1 lb. (4 sticks) butter, softened

2 3/4 c. sugar

6 eggs

3 3/4 c. flour

1/2 c. milk

1/4 tsp. grated nutmeg

1/8 tsp. salt

1 tsp. vanilla

1 tsp. almond extract

Beat butter and sugar on medium high for 5-7 minutes until light and fluffy.  Add eggs one at a time.  Combine flour, salt and nutmeg in large bowl.  Add flour mixture alternating with milk, ending with flour until combined.  Add vanilla and almond extract.  Grease a bundt or tube pan and add cake batter.  Place in a cold oven and set temperature to 325 degrees.  Bake for 1 hour 15 minutes without opening oven.  When tester comes out clean.  Let cool for 15 minutes then turn out on cake platter to cool completely before serving.

Perfect Hard Boiled Eggs

Just in time for those Easter Eggs.  Perfect every time.

Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.

Pretzel and Peanut-Crusted Chicken and Smashed Sweet Potatoes

Want something different to jazz up your chicken dinner?  This is it! 

 

 

Pretzel and Peanut-Crusted Chicken

1 bag salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
3 sprigs fresh thyme, leaves removed
Salt and pepper
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling

Preheat oven to 300°F

Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.  Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.

Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.

Serve topped with a drizzle of honey mustard or barbecue sauce.

Smashed Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and sliced or cubed into bite-size pieces
Salt and pepper
1/2 cup warm chicken stock
1 teaspoon orange zest
Juice of 1/2 orange
A pinch cayenne pepper
2 tablespoons butter
A drizzle of honey

Place potatoes in a pot, cover with cold water and add some salt. Bring to a boil and cook to tender.

Drain and return potatoes to the warm pot. Mash with stock, orange zest and juice, cayenne, butter, honey, salt and pepper.

Thank you Rachael Ray!

Meat and Potato Cupcakes

Yes, it has been a while since my last post.  Amazing how much that pesky job gets in the way.  ;-)  So as I was catching up on my DVR recordings, I ran across this and had to give it a try.  Those who have kids this is a must.  It is so healthy and a great way to get them excited about dinner.  Who can resist a cupcake?!  My tip is to be generous on the salting of the meat since turkey is very bland and does not have much flavor.  I used about 1 tablespoon of kosher salt.  Use a little less if it is table salt.  For grownups not wanting to bother with the cupcake look, just serve the potatoes on the side.

Meat and Potato Cupcakes

4 medium sweet potatoes, peeled and cubed
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for brushing
1 Gala apple, finely chopped
2 ribs celery, finely chopped
1 medium onion, finely chopped
1 1/2 pounds ground turkey
1/3 cup whole wheat breadcrumbs
1 egg
1 tablespoon poultry seasoning, about a palmful
Pepper
1/2 cup buttermilk
3 tablespoons honey
Salt and pepper
Freshly grated nutmeg, to taste
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh thyme, finely chopped
Poppy seeds, for garnish

Preheat oven to 425˚F.

Place the potatoes in a pot, cover with water and bring to a boil. Salt water and cook potatoes to tender.

Brush the inside of a 12-cup muffin tin with EVOO.

Heat a medium skillet over medium-high heat with two turns of the pan of EVOO. Add apples, celery and onion, and cook until softened, about 5-6 minutes.

In a large bowl, combine turkey with breadcrumbs, egg, poultry seasoning, softened apples, celery and onion mixture, salt and pepper. Separate mixture into 12 equal portions and shape into muffin cups. Bake for 12-15 minutes.

Drain cooked sweet potatoes and put into a food processor. Add buttermilk, honey, salt, pepper, and nutmeg, and purée.

When cool enough to handle, remove muffins from cups and “frost” mini meatloaves with sweet potato purée. Roll the sides in herbs and top with poppy seeds.

Thank you Rachael Ray!

Herb Roasted Chicken & Sweet Potato Gratin

Herb Roasted Chicken

4-5 lb. Whole Chicken
1 large onion
1 lemon
6 sprigs of thyme
3 T. fresh rosemary plus one full stem
2 T. fresh marjoram
2 T. fresh parsley
2 T. olive oil
2 T. orange or lemon juice
salt
pepper
18" cotton twine

Preheat oven to 425 degrees.  Wash and completely dry chicken and set aside.  Slice onion and line bottom of roasting pan.  Chop fresh herbs and place in bowl reserving 2 sprigs of thyme and one stem of rosemary.  Add 1 tsp. salt, olive oil and orange or lemon juice to herbs and mix till combined.  Take lemon and pierce with fork several times.  Salt and pepper chicken cavity and stuff with rosemary, thyme, 3 T. herb mixture and lemon.  Rub entire chicken lightly with olive oil, herb mixture then salt and pepper.  Place chicken, breast side up on top of onions, and tuck wings under. Truss the chicken with kitchen twine.  Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about an hour and a half. Let chicken rest for 10 minutes before serving.

Sweet Potato Gratin

2  cups heavy cream
1 tablespoon chipotle puree (prepare by taking 1 small can of chipotles in adobo and puree till smooth)
3 medium sweet potatoes, peeled and sliced thin approx 1/8"
Salt and freshly ground pepper

Preheat oven to 350 degrees.  Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a layer of the sweet potatoes. Season to taste with salt and pepper and pour a several spoonfuls of the cream over it. Repeat with the remaining potatoes and cream, forming 6-7 layers.  Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.