Bacon and Egg Cups

This is the perfect breakfast when you're cooking for a crowd.  It just checks all the boxes.  

12 strips bacon (about 10 oz)

2 red potatoes, sliced 1/8" thick, rounded ends discarded

12 large eggs

2 Tbsp chopped fresh chives

Preheat the oven to 400 degrees.  

Wrap 1 piece of bacon around the inside of a muffin tin to create rings.  Put 2 slice of potato on the bottom of each cup.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 - 12 minutes.  

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring.  Continue baking until the bacon is crisp, the egg whites are cooked through, and the yolks are still runny, about 10 minutes longer.  

Run a spatula around the edges and remove to a platter.  Sprinkle with the chives and serve.

Allow your guests to add salt, pepper, and/or hot sauce as desired.

Crunchy Garlicky Dill Pickles

I'm a gardener and I love dill pickles.  I've tried again and again to make the perfect dill pickle and I think I've finally perfected it.  While I love mini dills, if my cukes get a little large I cut them into spears or slices. 

Scrub enough pickling cucumbers to loosely fill two quart-sized jars.  

Remove the blossom ends and slice them, cut them into quarters, or leave them whole if small.

Combine in a pitcher:

3 1/2 cups water

2 cups apple cider vinegar

1 Tbsp pickling spices

3 Tbsp kosher salt

1/4 cup of granulated sugar1 tsp mustard seed

1 tsp celery seed

1/2 tsp red pepper flakes

Mix well and allow to sit for 20 minutes for the flavors to combine.  

2 large garlic cloves, smashed.  Put one in each jar.

6 fresh dill heads (stemmed).  Place one in each jar.  

Pack each jar loosely with prepared cucumbers.  Add dill after each third

Mix the pickling solution well and pour evenly into both jars.  Spoon the pickling spice left in the pitcher equally into both jars.  

Place lids on the jars and allow to sit on the counter for 2 hours.  Flip your jars and shake them every 1/2 hour.

Place in the refrigerator and wait three to four days to eat your pickles.  Flip your jars once or twice a day to keep the flavors combined.  

Grilled Pattypan Squash

As a gardener, I love pattypan squash.  It grows well here in our Missouri summer gardens.  I'm always surprised by my guests who look at the squash and ask what it is.  It is a beautiful scallop shaped squash and it's in the same family as zucchini.  It's easy to season this with herbs and spices to make it the perfect side dish for any dinner.

2 medium pattypan squash

2 garlic cloves, minced

olive oil

freshly cracked black pepper

kosher salt

1 tsp dried oregano

Remove the top and bottom of the squash and then cut them in half and then into 1/2" slices.  Place in a medium bowl and drizzle with olive oil.  Season with salt and pepper.  Add minced garlic and oregano.  Stir until all slices are well coated.

Heat your grill or grill pan to medium high heat.  Place the slices on the grate and allow to cook for 2 - 3 minutes on each side.  Remove to a serving plate once grill marks are perfect.  

This one tastes as good as it looks!

 

Chicken-Fried Steak & Gravy

I've been in a mood for comfort food lately, so this was dinner last night.  It's a good ole stand by in my kitchen.

 1 1/4 cups all-purpose flour, divided

2 large eggs

1 1/2 cups 2% milk, divided

4 beef cube steaks (6 oz each)

1 1/4 tsp salt, divided

1 tsp pepper, divided

Oil for frying

1 cup water

Place 1 cup flour in a shallow bowl.  In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended.  Sprinkle steaks with 3/4 tsp each salt and pepper.  Dip in flour to coat both sides; shake off excess.  Dip in egg mixture, then again in flour.  

In a large cast-iron or other heavy skillet, heat 1/4" of oil over medium heat.  Add steaks; cook until golden brown, 4 - 6 minutes on each side.  Remove from pan, drain on paper towels.  Keep warm.

Remove all but 2 Tbsp of oil from pan.  Stir in the remaining 1/4 cup flour, 1/2 tsp salt and 1/4 tsp pepper until smooth; cook and stir over medium heat until golden brown, 3 - 4 minutes.  Gradually whisk in water and remaining milk.  Bring to a boil, stirring constantly; cook and stir until thickened, 1 - 2 minutes.  Serve with the steaks.

This is fantastic served with green beans and biscuits.  Great with mashed potatoes too.

Grandma's Chicken 'n Dumpling Soup

I have great memories of cooking with my grandma in her country kitchen.  There is a link here to the blog where I've shared My Grandma's Recipes.  Be sure to check it out.  She was the Queen of Comfort Food and I promise you, this recipe is just that.  Just realize that this recipe takes a lot of time.  It's not even remotely close to a quick weeknight dinner.  This is the perfect snowy weekend dinner.

1 broiler/fryer chicken (3 1/2 - 4 lbs)

2 1/4 quarts cold water

5 chicken bouillon cubes

6 whole peppercorns

3 whole cloves

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 1/2 cups chopped carrots

1 cup fresh or frozen peas

1 cup chopped celery

1 cup chopped peeled potatoes 

1/4 cup chopped onion

1 1/2 tsp seasoned salt

1/4 tsp pepper

1 bay leaf

Dumplings

2 cups all-purpose flour

4 tsp baking powder

1 tsp salt1/4 tsp pepper

1 large egg, beaten

2 Tbsp butter, melted

1 cup milk

Snipped fresh parsley, optional

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot.  Cover and bring to a boil, skim foam.  Reduce heat; cover and simmer 45 - 60 minutes or until chicken is tender.  Strain broth; return to stockpot.

Set chicken aside until cool enough to handle.  Remove meat from bones; discard bones and skin and cut chicken into chunks.  Cool broth and skim off fat.

Return chicken to stockpot with stock, vegetables, soups, and seasonings; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Uncover; increase heat to a gentle boil.  Discard bay leaf.

For the dumplings, combine dry ingredients in a medium bowl.  Stir in egg, butter and enough milk to make a moist stiff batter.  Drop by tablespoonfuls into simmering soup.  Cover and cook without lifting the lid for 18 - 20 minutes.  Sprinkle with parsley if desired.  

Honey-Mustard Chicken and Potatoes

Everything for this meal cooks in the oven at the same time.  If you'd like to add something green, steamed fresh green beans make a delicious accompaniment.
 

1 1/2 lbs small red potatoes, each cut into quarters

1 jumbo onion, cut into 8 wedges

6 tsp olive oil

3/4 tsp s alt

1/4 tsp coarsely ground black pepper

4 medium boneless skinless chicken breasts

2 Tbsp honey mustard

Preheat your oven to 450 degrees.  On a sheet pan toss potatoes and onion with 4 tsp oil, salt and pepper.  Place pan on middle rack and roast 25 minutes.

Meanwhile, place chicken breasts on a plate.  Coat chicken with 1 tsp oil.  In cup, mix remaining 1 tsp oil with honey mustard; set aside.

After potatoes and onions have roasted for 25 minutes, remove pan from the oven and carefully turn pieces with metal spatula.  Place the chicken on the sheet pan and return to the oven.

After chicken has baked 10 minutes, remove from the oven; brush with honey mustard mixture.  Bake chicken and potatoes and onions 12 - 15 minutes longer, until juices run clear when thickest part of chicken is pierced with a knife and potatoes and onions are golden and tender.  

Such a hearty and comforting dinner!

Classic French Vinaigrette and Variations

I love being able to make my own salad dressing in a snap.  I almost never buy bottled dressings anymore.

1/4 cup red wine vinegar

1 Tbsp Dijon mustard

3/4 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup olive oil

In a medium bowl, with wire whisk, mix vinegar, mustard, salt, and pepper until blended.  In thin, steady stream, whisk in oil until blended.  Transfer to a jar; cover and refrigerate up to 1 week.  

Balsamic Vinaigrette

Prepare as directed but replace red wine vinegar with balsamic vinegar and reduce mustard to 1 tsp.  Makes about 3/4 cup.  

Mustard-Shallot Vinaigrette

Prepare as directed but add 1 Tbsp minced shallot.  Cover and refrigerate up to 1 day.  Makes about 3/4 cup.

 

Spicy Peanut Sauce

I am actively trying to teach myself to make Thai and Chinese dishes.  Some days I do well and some days I don't.  I have a long way to go.  I made this spicy peanut sauce a few days ago and served it with chicken skewers.  It was surprisingly delicious.

1/4 cup creamy peanut butter

1/4 cup very hot water

4 tsp seasoned a rice vinegar

1 Tbsp soy sauce

1 Tbsp light molasses

1/8 tsp crushed red pepper

In a small bowl combine all ingredients and whisk until smooth.  

Makes 2/3 cup.

 

Cool Cucumber Relish

This is a simple recipe that is good on burgers, with a chicken dish or any other summertime dinner.  I use this frequently each summer when I have an abundance of cucumbers.  It's so good!

4 medium Kirby cucumbers (about 4 oz each), finely chopped

1/4 cup seasoned rice vinegar

2 Tbsp finely chopped red onion

1 Tbsp vegetable oil

1/4 tsp red pepper flakes

Combine all ingredients in a medium bowl and mix well.

Chill in the refrigerator for one hour to combine flavors,

Serve with your favorite dish.

 

Mini Crab Cakes with Lemon Sauce

 

These are crispy delights!  Who doesn't love a crab cake?  This is one recipe you'll make again and again.

2 Tbsp butter

1 small onion, finely chopped

1 stalk celery, finely chopped

1/4 cup mayonnaise

1 Tbsp sour cream

2 tsp grainy Dijon mustard

1/2 tsp lemon zest

1/4 tsp salt

1/8 tsp cayenne pepper

1 lb lump crabmeat, picked over

1 cup fresh breadcrumbs (about 2 slices of bread)

Lemon Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1 tsp lemon zest

1 Tbsp fresh lemon juice

Pinch of salt

Pinch of cayenne pepper

In a 10" skillet, melt butter over medium heat.  Add onion and celery.  Cook until vegetables are tender, about 10 minutes, stirring frequently.  Let cool.

In a large bowl, stir mayonnaise, sour cream, mustard, lemon zest, salt, and cayenne until blended; stir in breadcrumbs just until mixed.  Cover and refrigerate 30 minutes or up to 4 hours. 

Meanwhile, prepare lemon sauce.  In a small bowl, stir together mayonnaise, sour cream, lemon zest, and juice, salt and cayenne until blended.  Makes about 1/2 cup.  Cover and refrigerate until ready to serve. 

Preheat oven to 400 degrees.  Lightly grease 2 cookie sheets.  Drop level tablespoons of chilled crab mixture, pressing lightly onto prepared cookie sheets.  Bake until golden brown, about 15 minutes.  

Top each crab cake with about 1/2 tsp lemon sauce.  Serve hot.