Mandarin & Ginger Chicken Salad

 Need a good summer salad?  This one will fit the bill.  I promise!

Dressing

1/2 cup white wine vinegar

1 cup vegetable oil

Juice and zest from one large orange

1 Tbsp soy sauce

1 Tbsp Ginger Citrus Rub

Chicken

1 lb chicken tenderloins

2 Tbsp ginger citrus rub

Salad:

1 bag mixed baby greens

1 cucumber diced

1 carrot sliced

1 cup snow peas

1 cup mandarin oranges, drained

1 cup seedless grapes, sliced in half

1/2 cup sliced almonds

1 cup crispy wonton chips or Chow Mein noodles

Season the chicken with the rub and then cook until done.  Shred.

Combine dressing ingredients together and whisk until well incorporated.  

Layer al salad ingredients and top with dressing to serve.

Sweet Hawaiian Crock Pot Chicken

 This recipe is just yummy!  I'm sure your family will love this.  

2 lbs chicken breasts
1/3 cup soy sauce
1 cup pineapple juice
1/2 cup brown sugar
1 cup pineapple chunks
1/4 cup green onions, sliced

Place chicken breasts at the bottom of a slow cooker.

In a separate bowl, mix together the soy sauce, pineapple juice, and brown sugar until well combined.  

Pour the sauce mixture over the chicken breasts, ensuring they are evenly coated.  

Set the slow cooker to low heat and let it cook for approximately 4 - 6 hours.  

Keep an eye on the chicken during the cooking process.  When a sweet glaze has formed on the chicken it is ready to be served.

Grill the pineapple chunks in a grill pan to heat and then top your chicken.  Sprinkle with sliced green onions.  

Serve with white or brown rice.

I like to serve this with steamed broccoli and a green salad.  

Caramel Chicken

Caramel Chicken -- it's not a combination you hear/see everyday, but this is delicious!

2 Tbsp butter

1/2 cup dark brown sugar

8 cloves garlic, minced

1/3 cup rice wine vinegar

1/4 cup fish sauce

1/4 cup soy sauce

8 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

1 Tbsp vegetable oil

White rice, for serving

Preheat the oven to 400 degrees.

Melt the butter in a small saucepan over medium-high heat.  Add the brown sugar and cook, constantly, until it begins to melt, 2 - 3 minutes.  Add the garlic and cook, continuing to stir for another 1 - 2 minutes.  Stir in the vinegar, fish sauce and soy sauce.  Bring to a low simmer and let cook for about 5 minutes.  Remove from the heat.  

Use a paper towel to thoroughly pat dry the chicken.   Sprinkle both sides with salt and pepper.  

Heat a large ovenproof skillet over high heat until very hot.  Add the oil.  Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes.   Remove the chicken to a plate and raise the heat to medium-high.  Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits.  Return the chicken to the skillet skin-side up.  Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes.  

For extra crispy skin, transfer the skillet to the broiler for about 2 minutes.  

Serve over with rice with sauce.

Fried Pork Chops With Potatoes and Peas

 I am a fan of comfort food and this recipe is just that!

1 1/2 lbs Yukon Gold potatoes, quartered

1 medium-size yellow onion, quartered

3 Tbsp olive oil, divided

1 1/2 tsp kosher salt, divided

1 1/4 tsp black pepper, divided

1/3 cup plus 1 Tbsp all-purpose flour

4 (6 oz) bone-in pork chops, about 1/2" thick

3 Tbsp butter, divided

1/4 cup dry white wine

1 cup chicken stock

1 (15 oz) package of petite green peas

Preheat oven to 450 degrees.  Place potatoes and onion in a rimmed baking sheet.  Drizzle with 1 Tbsp olive oil and sprinkle with 1 tsp each salt and pepper.  Bake in preheated oven until potatoes are golden brown and tender and onions are soft, about 25 minutes.  

Meanwhile, stir together 1/3 cup flour and 1/2 tsp salt and pepper in a small bowl.  Dredge pork chops in flour mixture, evenly coating all sides.  Heat remaining 2 Tbsp olive oil in a large skillet over medium high heat.  Add pork chops, and cook until golden, about 4 minutes per side.  Transfer pork chops to a platter.

Melt 2 Tbsp butter in a skillet.  Add 1 Tbsp of the flour, whisking until smooth.  Add wine, and cook, stirring and scraping to loosen browned bits from bottom of skillet, until reduced by about 1/3, about 2 minutes.  Add chicken stock; bring to a boil, and reduce heat to medium-low.  Cook, stirring occasionally, until sauce is thickened, about 4 minutes.  

Cook peas according to package directions; transfer to a bowl.  Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp butter until combined.  Serve pork chops with potatoes, peas, and sauce; sprinkle with parsley just before serving.  

To-Die-For Potatoes

The perfect savory flavor of potatoes elevated with the richness of butter and garlic.  No other dish can compete with this . . .

2 Tbsp butter, melted
1 1/2 cups cream, full fat
2 cloves garlic, minced

2 1/2 lbs starchy potatoes

1 tsp salt

1/4 tsp pepper

2 tsp fresh thyme leaves, optional

2 1/2 Gruyere or mozzarella cheese, freshly grated

Preheat oven to 350 degrees.

Place the melted butter, the cream, and the garlic in a jug or mason jar and mix until combined.

Peel and slice the potatoes to 1/8" thick slices.

Spread 1/3 of the potato slices in a 9 x 13" baking dish,

Pour 1/3 of the cream mixture over the potatoes.

Sprinkle with 1/3 of the salt, pepper and thyme.

Sprinkle the layers with 3/4 cup of the shredded cheese. 

Repeat the layers, starting with the potatoes two more times, but do not add the final layer of cheese.

Cover the baking dish with a lid or foil and bake until the potatoes are soft in the center, about 1 hour 15 minutes.  

Remove the lid or foil and top the potatoes with the remaining cheese.  

Bake until golden brown and bubbly, about 10 - 15 minutes.  

Let stand for 5 minutes.  

 

Drunken Braised BBQ Pork Butt

Good BBQ is hard to come by, but this recipe will not disappoint . . .

One 5 lb pork butt

4 garlic cloves, minced

12 oz dark beer

For the dry rub:

2 Tbsp salt

1 Tbsp ground black pepper

2 Tbsp chili powder

1 Tbsp garlic powder

2 tsp ground mustard seed

For the BBQ Pork Butt:

1/2 cup ketchup

2 Tbsp whole grain mustard

3 Tbsp Worcestershire sauce

1/3 cup dark brown sugar

Combine rub ingredients in a bowl and mix well.  Rub all over the pork butt.  Wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 500 degrees.  Unwrap the pork and place in a roasting pan.  Cook 45 minutes until dak browned and even blackening in places.  Remove from oven.  Lower oven to 325 degrees.  Pour beer over the top and add minced garlic around the pork.  Cover tightly with aluminum foil.  Poke about 10 holes all over the top of the foil.  Cook pork butt 2 1/2 hours longer until so tender that is comes away very easily from the center bone.  

Place the meat on a plate and pour the pan juice into a saucepan.

To the pan juices add the BBQ sauce ingredients.  Bring to a simmer until reduced by half and thick, about 20 minutes.  

While the sauce is boiling down, pull apart the pork with 2 forks.  Pour the sauce over the pulled pork and work through until fully absorbed.  

 

Memphis Style Dry Rub and BBQ Sauce

I don't know anyone who isn't a fan of ribs, and this dry rub and BBQ sauce recipe will make your next rib fest a success.  Give it a try!

Dry Rub

1 1/2 cups paprika

3/4 cup sugar

3 3/4 Tbsp onion powder

Add all ingredients to a bowl and stir until combined.  Keep in an airtight container for up to 6 months. 

 

BBQ Sauce

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 Tbsp sugar

1 Tbsp lemon juice

1 Tbsp Worcestershire sauce

1/2 Tbsp fresh ground black pepper

1/2 Tbsp onion powder

1/2 Tbsp ground mustard

In a medium saucepan, combine all ingredients.  Bring mixture to a boil.  

Reduce heat to simmer. 

Cook, uncovered, stirring frequently for 1 hour, 15 minutes.

This will keep in the refrigerator for up to a week in an airtight container.  

I like to season my ribs with the dry rub and then wrap in plastic wrap and refrigerate for at least 8 hours.  I'll then grill my ribs to the desired doneness.  Sprinkle with additional dry rub for seasoning, and add BBQ sauce for wet ribs.

Chive & Parsley Compound Butter

 I do love a good steak, and what's a steak without that side of compound butter to provide that extra flavor?  This recipe is a keeper and one you'll use again and again.

1 cup (2 sticks) butter, room temperature

1 clove of minced garlic

1 Tbsp finely chopped fresh chives

2 tsp finely chopped fresh thyme leaves

1 Tbsp finely chopped fresh flat-leaf parsley leaves

1 tsp coarse salt

Generous pinch of freshly ground black pepper

Stir together all ingredients in a medium bowl with a flexible spatula until well combined.

Place the butter mixture on the center of a sheet of parchment paper, then loosely fold paper in half toward you and roll back and forth to form butter into a log.  Then, while pulling parchment taut, push with a straightedge (such as the rim of a baking sheet) to mold into a neat cylinder, pressing hard to remove any air pockets.  Wrap parchment around butter, then twist end to seal and tie with twine.

Refrigerate until firm, about an hour.  

Honey Garlic Chicken Breasts

Are you looking for a quick and very tasty weeknight dinner?  This is a perfect fit for that . . .

1 lb chicken breasts, boneless, skinless, and halved horizontally

salt, to taste

pepper, to taste

1/4 cup flour

3 1/2 Tbsp butter, divided

2 cloves garlic, minced

1 1/2 Tbsp apple cider vinegar

1 Tbsp soy sauce

1/3 cup honey

Season the chicken with salt and pepper

Place the flour in a shallow bowl

Coat the chicken in the flour, shaking of the excess

Melt all but 1 Tbsp butter in a large skillet over high heat

Place the chicken in the skillet with the melted butter and cook on one side until golden, about 2-3 minutes.  

Flip the chicken and cook for 1 minute

Reduce the heat to medium-high

Add remaining 1 Tbsp of butter and the garlic to the skillet, stirring the garlic briefly

Add the vinegar, soy sauce, and honey, stirring it in the skillet to combine it with the chicken

Bring the sauce to a simmer and simmer until thickened, about 1 minute

Turn the chicken to coat it in the sauce

Continue cooking until the chicken reaches 165 degrees when checked with a meat thermometer

Remove the skillet from the heat and serve.  

 

Biscuits & Gravy Breakfast Casserole

10 oz tube of buttermilk biscuit dough

6 eggs

2 cups peppered country gravy

1 lb sausage (any flavor)

1 cup shredded cheese

1@ cup mil

salt and pepper to taste

Fresh parsley for topping

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.  Cut biscuit dough into 1" pieces, and line the bottom of the pan.  

Brown the sausage and drain.

Scatter the browned sausage over the biscuit pieces.  Then top with shredded cheese. 

Whisk eggs and milk with a pinch of salt and pepper.  Then pour over the pan.

Make gravy according to instructions and pour over the pan.  Bake for 30 - 45 minutes depending on how hot your oven is.  

Cut and serve.  It's delicious warm right out of the oven.