Sep 09

Dijon Crusted Halibut with Orange Butter Sauce

This is another dish that can be prepared very quickly for a great weeknight meal, or is impressive enough to wow dinner guests. Halibut can be hard to find and pricey; I have used cod and it works just as well. Extra dry vermouth can be used in place of the white wine also. Enjoy!

Dijon Crusted Halibut with Butter Sauce

1 C. Panko bread crumbs
1/2 C. fresh chives, chopped
6 Halibut filets (1-in thick, skinless)
3 Tbsp. Dijon mustard
1/3 C. white wine
6 Tbsp. butter (divided)
1 orange (zest and juice)
3 garlic cloves in their skins, smashed
Salt and pepper to taste
Extra Virgin Olive oil

Mix the bread crumbs and chives together in a rimmed dish. Season with salt and pepper. Season the fish with salt. Spread Dijon mustard on the bottom (skin side) of each filet. Dredge the mustard-coated side in the bread crumb mixture.

Heat a large non-stick skillet over medium-high. Melt 3 tablespoons of butter along with 3 tablespoons of olive oil. Once smoking, add the halibut breaded side down. Cook for 2 to 3 minutes or until golden. Gently flip and cook on the second side for 1 to 2 minutes. Remove from pan, and keep warm.

Add the white wine and garlic and reduce by a third. Add the orange juice and zest and then add the remaining butter. Remove the garlic cloves and discard. Serve the filet breaded side up with a drizzle of butter sauce.

Aug 28

Macaroni Salad

One of the great side dishes for summer that is great with anything grilled is macaroni salad. This dish is so simple and quick to make there is no need to buy a pre-made brand from the grocery store. Feel free to use what veggies you would like. Enjoy!

Macaroni Salad
1-1/2 C. uncooked macaroni
1 Tbsp. vinegar
1/3 C. mayonnaise
1/4 C. white sugar
1 Tbsp. mustard
1/2 tsp. salt
Pinch of pepper
1/4 C. onion, diced finely
1 stalk celery, chopped
1/2 green bell pepper, chopped

Cook pasta according to the instructions on the box. Meanwhile, in a large bowl whisk the next 6 ingredients. Add the onions, celery and bell pepper. Once the pasta is fully cooked, drain the water and rinse the pasta with cold water for a minute to cool and stop the cooking process. Add the pasta to the bowl with the mix folding the pasta until well combined. Place in the fridge for at least 30 minutes.

Aug 24

San Francisco Pork Chops

I have made these for years using bone-in chops and a crock pot, but I like this way much better. The pork chops simmer in a sweet and savory sauce that, when thickened, is great served over rice, pasta or mashed potatoes. Enjoy!

San Francisco Pork Chops
4 boneless pork chops (3/4-in thick)
1 Tbsp. oil
1 garlic clove, minced
1/4 C. soy sauce
1/4 c. red wine or chicken stock
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper flakes
2 tsp. cornstarch
2 Tbsp. cold water

Heat 1 tablespoon oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet.

Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk wine or stock, soy sauce, brown sugar, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, about 30 to 35 minutes, turning once halfway through cooking.

Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.

Aug 17

Baked Avocado with Salsa

You will find these stuffed avocados deliciously packed full of flavor. The salsa is enough for two whole avocados. It is also great over grilled chicken or tossed with cooked pasta. The nutritional facts on avocado, tomatoes, and garlic are so incredible that we should definitely be adding more of these foods to our diets. Enjoy!

Baked Avocado with Salsa

1 Ripe avocado
1/4 C. bread crumbs
1 Tbsp. grated Parmesan cheese
1 Tbsp. basil, chopped
1 Tbsp. lemon juice
Salt and freshly ground pepper to taste
1/4 C Roasted Garlic Tomato Salsa (recipe below)

Preheat oven to 450 degrees. In a small bowl, combine the bread crumbs, cheese, basil, lemon juice, salt and pepper; set aside.

Cut the avocado in half and remove the pit. Divide the salsa between the two avocado halves. Top with bread crumb mixture. Place on a small baking sheet. Bake for 5 minutes. Serve immediately.

Yields: 2

Roasted Garlic Tomato Salsa:
6 medium-size cloves roasted garlic
1 medium-size ripe tomato, cut into medium dice
1 tsp. vinegar
1/2 Tbsp. olive oil
1/2 tsp. kosher salt
Freshly ground pepper to taste
3 Tbsp. fresh basil leaves, cut crosswise into thin strips

Peel the garlic carefully to keep the cloves whole. Cut them in half lengthwise. In a bowl, toss the tomato and garlic together. Mix in the olive oil, vinegar, salt and pepper. Add the basil leaves and toss. Taste, if needed add more salt and pepper.

Yields: 1-1/4 cups

Aug 04

Grilled Peaches with Hot Buttered Rum Sauce

Grilling fruit brings out more of the fruit’s natural sweetness, and it’s quick and easy. The peaches in this recipe need to be ripe. If you use hard dry peaches, that is what you will have once they are grilled. Adding fresh, juicy peaches to ice-cold vanilla ice cream, topped with a to die for buttered rum sauce will leave you in a state of euphoria. Enjoy!

Grilled Peaches with Hot Buttered Rum Sauce
4 Tbsp. butter
1/4 C. brown sugar
1/4 C. rum
1/2 tsp. ground cinnamon
1/4 tsp. salt
4 ripe peaches
Vanilla ice cream

Preheat the grill to high. Combine the first five ingredients in a small saucepan and bring to a boil. Reduce to low and simmer for a few minutes. Reserve.

Slice the peaches into sixths and discard the pits. Place the peaches on the grill and get sear marks on each side, making sure not to flip or turn the peaches until they release from the grates. Once both sides have a nice char, remove from the grill and place over scoops of ice cream and slather with the hot buttered rum sauce.

Jul 24

Chili Jack Chicken

This dish is quick, simple, and very easy to double. The green chilies used have no heat to them, but if you would like a little spice, swap the Monterey Jack cheese out for Pepper Jack. Feel free to use any mustard you would like, and deglazing the pan with white wine before adding the chicken stock will add extra delicious flavor. Enjoy!

Chili Jack Chicken
2 boneless skinless chicken breast halves
1 Tbsp. butter
1 Tbsp. olive oil
1/2 C. chicken stock
1 can (4-oz.) chopped green chilies
1 tsp. prepared mustard
1 garlic clove, minced
Salt to taste
1/2 C. whipping cream
1/2 C. shredded Monterey Jack Cheese
Hot cooked rice

In a large skillet, brown chicken in butter and oil for 10 minutes; drain. Add the broth, chilies, mustard, garlic and salt. Simmer, uncovered, for 10 minutes or until chicken juices run clear. Stir in the cream; simmer until thickened. Sprinkle with cheese. Cover and cook until the cheese is melted. Serve over rice.

Yields: 2 servings

Jul 21

Tropical Coconut Pudding

Celebrate summer with this velvety smooth coconut pudding topped with tropical fruit. If you want to add some crunch, add either crushed banana chips or chopped macadamia nuts. Toasted coconut would be another great topper. I have found if I make sure to whisk continually, while cooking the pudding, it eliminates the need for the wire-mesh strainer. Enjoy!

Tropical Coconut Pudding
1/2 C. sugar
1/4 C. cornstarch
1/8 tsp. table salt
6 large egg yolks
1-1/2 C. milk
1 (13.5-oz.) can coconut milk
3 C. peeled and diced fresh tropical
fruit (such as mango, kiwi, or
pineapple)

Whisk together first 3 ingredients in a medium-size heavy saucepan; whisk in egg yolks and next 2 ingredients until well blended. Cook mixture over medium-low leat, whisking constantly, 10 to 12 minutes or just until mixture thickens and begins to bubble. (Do not boil.) Remove from heat, and pour mixture through a wire-mesh strainer into a bowl.

Divide pudding among 6 ramekins or bowls. Place plastic wrap directly on warm custard (to prevent a film from forming); chill 1 hour to 2 days. Top each with fruit just before serving.

Yields: 6 servings

Jul 17

Pineapple Shrimp Packets

These shrimp packets are great for weeknight dinners or a backyard cookout. When grilling steaks, throw a few on the grill for a surf and turf dinner. The shrimp are seasoned beautifully with the seafood seasoning and a hint of sweetness from the brown sugar and pineapple. A bonus is easy clean-up! Enjoy!

Pineapple Shrimp Packets6 canned pineapple slices
1-1/2 lb. uncooked medium shrimp,
peeled and deveined
1/3 C. chopped sweet red pepper
1/3 C. packed brown sugar
1 Tbsp. seafood seasoning
3 Tbsp. butter, cubed

For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12-in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink.

Jul 13

Stromboli

Here is a quick and easy way to impress your family at dinner time. Start by using any deli meats and cheeses you like. The dough can be fresh, frozen or a can from the refrigerated section of your store. I make my own marinara sauce, and have added it below, but feel free to purchase your favorite brand. For this Stromboli recipe I only make half of the marinara sauce. Enjoy!

Strombolli
1 can pizza dough or bread dough
1/2 lb. deli ham
1/2 lb. pepperoni
1/2 lb. swiss cheese
1/2 lb. mozzarella

You can make individual sizes or one large Stromboli. Flatten each piece you chose to make and fill with the above ingredients by alternating meats and cheeses. Fold dough over and seal edges. Place on greased cookie sheet and bake at 375 degrees for approximately 20-25 minutes. Serve with you favorite marinara sauce.

Marinara sauce:
1/4 C. olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
8-10 fresh basil leaves
2(28-oz) cans crushed tomatoes
Pinch or two of sugar
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper to taste

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onion, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Carefully add the tomatoes and the hand torn basil leaves. Cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Season with sugar, red pepper flakes, salt and pepper.

Jul 06

Grilled Flank Steak

This marinade flavors flank or skirt steak beautifully while tenderizing also. Grilled flank steak is great for fajitas or a steak salad. Remember to slice against the grain. Enjoy!

Grilled Flank Steak
1/2 C. soy sauce
1/4 C. red wine or beef broth
2 green onions, sliced
3 Tbsp. lemon juice
3 Tbsp. canola oil
2 Tbsp. Worcestershire sauce
1 to 2 garlic cloves, minced
1 beef flank steak (1-1/2 lbs.)
2 Tbsp. prepared mustard

In a large resealable plastic bag, combine the first seven ingredients; mix well. Add beef, seal bag and turn to coat. Refrigerate for several hours or overnight turning once.

Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side. Slice thinly across the grain.

Yields: 6 servings