Michael's Pasta Salad

If you ask my grand kids what I should bring to our weekly dinner, they would all scream (because that is their only tone) PASTA SALAD!

Apparently, as my step son was growing up, I lucked upon a pasta salad recipe that was a staple for him and it has passed on to his kids.

It is truly easy and very flavorful. It does rely on a purchased spice mix, but I have included the spices that make up the mix instead.

You can exchange any of the vegetables for anything you like or have on hand but peas and broccoli are a must for Michael.

Michael's Pasta Salad

1 lb box of large shell pasta or any combination of pasta shapes you like, but this is our standard

8 oz Kraft's Zesty Italian Dressing - or any Italian or Greek Dressing of your choice

3 Tablespoons McCormick"s Salad Supreme OR

1 Tablespoon Everything But The Bagel Spice mix

1 teaspoon paprika ( I sometimes use smoked paprika)

1/2 teaspoons celery seed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon coarse freshly ground black pepper (or more to taste)

1 dash cayenne pepper

2 tablespoons grated Romano cheese (or parm in a pinch)

1/2 diced red onion

1 cup chopped broccoli florets

1 cup frozen peas (no need to thaw or cook)

1 diced red pepper

1/2 cup sliced black olives

1 cup chopped cucumber

Bring a large pot of water to a boil and add pasta, cooking according to package instructions (usually 9-12 minutes).

Drain and rinse with cool water to stop the cooking process.

Put drained pasta into big bowl and mix in dressing. Mix spices together in small bowl and add and mix in (or add Salad Supreme).

Add in chopped veggies, stir and chill in frig for an hour or two to meld flavors.

Makes enough for a big gathering…or just enough for my three grand
kids.

One Banana, One Bowl Small-Batch Banana Muffins

On a frosty sailing morning with a wind chill of 19deg, a straight from the oven hot banana muffin tastes pretty doggone good.  I pre-mixed the dry ingredients in a covered bowl the night before, so I only had to be in the galley a couple minutes to add banana, egg & oil.

The only change I made was I used a whole egg, because who wants to be in the galley separating eggs when I am needed on deck?!  It  didn't adversely affect the final texture.  Next time I may add pecans.

Recipe from www.bakingmischief.com 

One Banana, One Bowl Small-Batch Banana Muffins

Makes 4 muffins

1 large very ripe banana

1/4 cup (50g) granulated sugar

1 large egg white

1 tablespoon and 2 teaspoons vegetable oil

1/2 cup (60g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/8 teaspoon cinnamon

Pinch of nutmeg

1/3 cup chocolate chips (optional)

Preheat oven to 350°F and line a muffin pan with four liners (or grease).

In a medium bowl, completely mash banana with a potato masher or fork. Add sugar, egg white, and oil. Stir with a spoon until just combined (mixture will still be lumpy).

Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined. If desired, stir in optional chocolate chips.

Divide mixture between the four prepared muffin cups, filling each about 2/3 of the way full. Bake for 18 to 25 minutes, until a toothpick inserted into the center of the muffins comes out mostly clean and the tops of the muffins begin to turn golden.

Cool in the pan until cool enough to handle before transferring to a cooling rack to cool completely.

Cowgirl Cookies

 

Every now and then I find an extra special, chock full of flavor cookie recipe, that is both moist and delicious. This is a really good thing as, being a Baked Goods Cookie Judge, I have had my share of really bad, dull tasting and dry cookies. I also like swapping out some ingredients to change it up a bit. For this recipe I swapped out the light brown sugar for honey and a little bit of molasses to mimic the brown sugar taste. I also reduced the 1/4 cup measurement to 1/2 that to get a smaller, more manageable cookie size...aptly changing the name from cowboy to cowgirl. ;). Be careful with over baking them, which is what I often do- they do get a little residual baking as they are left on the sheet pan for an additional five minutes. Great with hot tea!!

Cowgirl Cookies

INGREDIENTS
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey
6 tablespoons unsalted butter, melted and cooled
1 tablespoon molasses
1 large egg 
1/2 teaspoon vanilla extract
3/4 cups old-fashioned rolled oats (must use old-fashioned-not quick or steel cut)
1/2 cup pecans, toasted and chopped
1/2 cup sweetened shredded coconut
1/3 cup semisweet chocolate chips

1) Adjust oven rack to middle position and heat oven to 350 degrees. Line
rimless cookie sheet with parchment paper or silicone mat. Whisk flour, baking
powder, baking soda, and salt together in bowl.
2) Whisk honey, melted butter, molasses, egg and vanilla in large bowl until combined. (You can also add in 1/4 teaspoon of cinnamon if desired). Stir in flour mixture until no dry streaks remain. Stir in
oats, pecans, coconut, and chocolate chips until fully combined (mixture will be sticky).
3) Lightly spray 1/8-cup dry measuring cup with vegetable oil spray (or use 2 tablespoons) . Drop
level 1/8-cup portions of dough onto prepared sheets, staggering 8 portions per sheet and spacing them about 1 1/2 inches apart. Divide any remaining dough among portions. Flatten cookies just slightly.
4) Bake cookies, 1 sheet at a time, until edges are browned and set and
centers are puffed with pale, raw spots, 10 to 12 minutes, rotating sheet
halfway through baking. Do not overbake!
5) Let cookies cool on sheet for 5 minutes, then transfer to wire rack and
let cool completely before serving. (Cookies can be stored in airtight
container for up to 3 days.)
TO MAKE AHEAD: At end of step 3, Wrap sheets tightly in plastic wrap
and refrigerate for up to 2 days. When ready to bake, increase baking time
to 16 to 18 minutes. To freeze, portion dough onto parchment-lined sheet
and freeze until solid. Transfer frozen portions to zipper-lock bag and
freeze for up to 2 months. Do not thaw before baking. Increase baking time
to 14 to 16 minutes.

Adapted from Cook's Country

Bacon and Feta Stuffed Chicken Breast For 2

Tonight I'm cooking dinner in our boat galley, and that means I need to  make something simple & delicious, using as few dishes as possible, with no leftovers.  The website https://bakingmischief.com has a nice series of recipes scaled for 2 people that are reliably good,  and many have made it into our rotation of boat food.

I didn't feel like turning on the oven (yeah, I was THAT lazy!) So I sliced the chicken breast into 3 cutlets, browned one side in olive oil on a small cast iron skillet, flopped 'em over and loaded the top with sliced onions, the spices, garlic, crumbled bacon, feta cheese and lemon slices. It cooked covered for maybe 5 minutes and till it was done & delicious.  Along side we had Italian beans and fresh hot flatbread. 

Next time I might throw in some sun dried tomatoes,  capers (and some thinly sliced red bell pepper. 

Bacon and Feta Stuffed Chicken Breast For 2

Original Source: Bakingmischief.com

Sauce

1/4 cup olive oil

1 teaspoon lemon juice

2 cloves garlic minced or pressed

1 1/2 teaspoons oregano

1/4 teaspoon salt

1/4 teaspoon pepper

Stuffed Chicken

2 small (8oz) boneless skinless chicken breasts

3/4 cup (30z) crumbled feta cheese garlic and herb preferred, divided

4 slices cooked bacon crumbled or chopped, divided

Preheat your oven to 400°F. Lightly grease a medium baking dish (large enough to fit two chicken

breasts).

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Set aside.

Butterfly chicken breasts and place them in your prepared baking dish. Fill each breast with (about) 1 ounce of the feta mixture and 1/3 of the bacon (if doubling the recipe, divide 2/3 of the bacon between the chicken breasts). Close breasts. Sprinkle remaining cheese and bacon over top. Pour olive oil mixture over the breasts and bake for 25 to 35 minutes (longer for very large breasts), until an instant-

read thermometer inserted into the thickest part of the breast reads 160 to 165°F.

Allow to rest for five minutes before serving. Spoon leftover drippings in the pan over rice and veggies por serve with orzo, and enjoy!

Instapot Beef Stroganoff

I have to confess - I bought the Instant Pot Miracle Healthy Cookbook for someone as a Christmas gift but kept it for myself. I really have found some delightful and tasty recipes in there but can't help tweaking them a bit for my own taste. I purchased a two pound beef shoulder on sale the other day and wasn't quite sure how to use it - it appears to be the cousin of the chuck roast but I wanted to do something different then a pot roast with it. Usually, when I make stroganoff, I use a top round and cube it myself. So, I thought, why not try this cut. It worked out beautifully and dinner was on the table in less then 45 minutes, even with the waiting for the machine to get to full pressure! A wonderful weeknight meal that tastes like it had a long, slow roast in the oven. Tender, delicious and fast!

 Instapot Beef Stroganoff

Two teaspoons olive oil
1 large onion, chopped
3 cloves garlic, minced

1 tablespoons tomato paste
2 pounds of beef, cubed with most of the fat removed
1 8 oz package of button mushrooms, cleaned and thinly sliced
I tablespoon Worcestershire sauce
1 teaspoon Montreal Steak seasoning

1 teaspoon garlic powder
l teaspoon freshly ground black pepper
1 cup beef broth
1/2 cup sour cream

2 tablespoons corn starch
Buttered egg noodles for serving
2 tablespoons chopped parsley

1. Select SAUTÉ/High on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the onion and garlic. Cook, stirring frequently,1 to 2 minutes. Add in tomato paste and saute 1 minute.
2. Add the beef, mushrooms, Worcestershire sauce, Montreal Steak seasoning, garlic powder, pepper,and broth.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes
then release any remaining pressure.
4. Select SAUTE/Normal on the pot. Mix the corn starch with the sour cream and stir into the pot. Cook for 2-3 minutes, or until mixture has thickened slightly.
5. Serve over buttered egg noodles and garnish with parsley.

Chimichanga Filling

The name of this dish implies it should be used to fill a tortilla and fried to make a chimichanga.  In reality, this is a very versatile shredded meat that can be used for any number of dishes with a slightly TexMex flavor.  It's a very easy recipe- plop everything into a saucepan and let it simmer till the meat falls apart.  I've made the recipe with beef, pork, chicken, and, a couple times when we lived in Singapore, with goat.  It freezes nicely in meal sized quantities, waiting to be pulled out for a quick and easy dinner.

The recipe was given to me by a friend way way back when we were just out of college and living in Oklahoma.  We were both newly married, neither had kids, and we did a lot of social evening get togethers.  (Remember those?) Over the years we lost contact, but her chimichanga legacy lives on.

I usually serve this with the very traditional sides of Mexican rice, a small green salad and refried beans.  For assembling as tacos or burritos you'll need tortillas and chopped condiments like tomatoes, lettuce, jalapeños, Spanish olives, shredded cheese, sour cream and salsa.

CHIMICHANGA FILLING

1 lb stew meat 

1 med onion, chopped

3 cloves of garlic, minced

1 dried guajillo pepper, seeded & torn in large pieces  AND /OR 1 can diced green chilies  (I use both, because we love peppers.  Note that neither of these peppers will make it very spicy.  Instead they add a deep savory quality)

4 sundried tomato halves, chopped

1 tbl red wine vinegar (if using a red meat) OR white vinegar (for other meats)

1/2 tsp kosher salt

1/2 tsp ground cumin

pinch freshly ground black pepper

 Place all ingredients in a saucepan and simmer until the meat is tender.  Remove meat to a cutting board and shred with two forks, then return it to the liquid in the pan.  Continue to simmer until most of the liquid is reduced.  

Serve on tortillas as tacos with your fav toppings  or roll into burritos or enchiladas, or feature it in a taco salad.  

"2" Ingredient Pumpkin Cupcakes

Ok - well that is not how it went for me but it was a great starting point and it did come together super fast! We all have heard of doctoring cake mixes for a fast and easy dessert.

So that is what I did after seeing an episode from The Kitchen this weekend.

It called for a spice cake mix and a can of pumpkin and nothing else. Intrigued, but armed only with a box of yellow cake mix, I added in the spices and just two other ingredients and was impressed.

Of course I had to add a "2" ingredient frosting to the top that I only slightly altered. The results became a not overly sweet cross between muffins and cake. Enjoy.

1 box of yellow cake mix (or spice if you remembered to buy it-then leave out the spices)

1 14 oz can of pumpkin 

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

1/2 cup water

1 medium carrot shredded

1/3 cup dried cranberries

Mix cake mix, pumpkin, spices, extract and water with a hand mixer for 2 minutes. Fold in carrot and cranberries. Fill cupcake pans with liners and fill to 2/3rds full. Bake at 350 degrees for 20-22 minutes or until a toothpick comes out clean or the internal temperature is around 205 degrees. Cool. Frost as per below:

"2" Ingredient Frosting

1 8 oz package of cream cheese frosting, softened (I cheat by unwrapping and putting it on a paper plate and microwaving for 30 seconds or so)

3 cups confectioners sugar (or to desired consistency)

1 teaspoon vanilla extract

2 tablespoons half and half or milk

pinch of salt

1/2 cup roughly chopped toasted walnuts**

Mix first five items with hand mixer . Frost cooled cupcakes and top with toasted walnuts.

** I was running out of time and looked up how to toast nuts in the microwave. It was so easy. I put the walnuts on a paper plate and microwaved at one minute intervals until they were fragrant and toasted. Mind blown.

 

Black Beans with Cumin

I have never served this dish without someone asking for the recipe.  Don't be intimidated by the number of ingredients. The results are so wonderfully worth the effort.  In our family it is the highest calling of a ham bone's life to be thrown into the pot for this dish. 

The recipe yields more beans than you need for one meal, but they freeze beautifully and make a quick dinner when reheated and rolled in a flour tortilla with an assortment of garnishes.

Recipe originally from Bon Appetit, although it no longer appears in their archives.

BLACK BEANS WITH

CUMIN

MAKES 8 CUPS

2 cups dried black beans, sorted 

1/3 cup cumin seeds

2 Tbl olive oil

3 ounces smoked bacon, finely diced

3 celery stalks, finely diced

1 green bell pepper, finely diced

1 yellow bell pepper, finely diced

2 jalapeño chilies, finely diced

1 poblano chili, finely diced.

1 red onion, finely diced

4 garlic cloves, minced

1 smoked ham hock

2 bay leaves

1 cup Madeira or white cooking wine

1 Tbl fresh thyme leaves or 1 tsp dried

4 to 6 cups chicken stock or canned low-salt broth

1 Tbl cracked black pepper

Salt

Place beans in large bowl. Add enough

cold water to cover. Let stand overnight.Drain beans thoroughly.

Toast cumin seeds in heavy small

skillet over medium heat until fragrant,

about 4 minutes. Transfer to spice

grinder and grind finely.

Heat oil in heavy large pot over

medium heat. Add bacon and fry until

cooked but not crisp. Add celery, both

bell peppers, chilies, onion and garlic and stir 1 minute. Mix in 3 tablespoons of ground toasted cumin, ham hock and bay leaves. Add beans and cook 3 minutes. Add Madeira and thyme and cook 1 minute. Pour in enough stock to coverbeans by 1 to 2 inches. Simmer until tender, about 2 hours (time will vary depending on dryness of beans).

Remove ham hock from beans. Remove meat from bone, dice or

shred and return to pot. Add cracked

pepper. Season with salt and serve. 

Can be prepared 3 days ahead. Refrigerate. Reheat just before serving. Leftovers can also be frozen in meal sized portions.

Southwest Chicken Tortilla Soup

 

All of the predictions of a big snow storm made us want to hunker down and make a big pot of soup. We had a leftover rotisserie chicken from Costco (those are always a great deal and a LOT of meat on them) and a bunch of spices and pantry staples so we got to work!

I have made several versions of this soup over the years, but I think this one is the best. It had a secret ingredient (chili verde salsa) and came together so fast! That was great news as we had to prep our snow blower and wage a war on the driveway with its three inches of snow and a thin coating of ice. I did not pass my snow blowing drive test according to my instructor but we did have big bowls of soup to warm us up when we were done!

We crisped up corn tortillas in the microwave (so easy - just 1 1/2 minutes on high, flipping every 30 seconds) and crunched them on top of the soup with some chopped tomato and avocado. Another great addition is thinly sliced radishes (which I forgot to show in this photo). Love how the crunch and the cool texture of these added items contrasts with the warm, spicy soup. A drizzle of sour cream, shredded cheese or cilantro would be nice add-ons as well.

Southwest Chicken Tortilla Soup

6 garlic cloves, finely chopped

1 large onion, finely chopped

2-3 carrots, peeled and chopped

2-3 celery stalks, chopped

1 medium green or red pepper, chopped

2 Tbsp olive oil

1 15 oz can of diced or stewed tomatoes with juices

1 15 oz can of black beans, drained and rinsed (or 1 1/2-2 cups cooked dry

beans)

1 15 oz can pinto beans, drained and rinsed (or 1 1/2-2 cups cooked dry

beans)

1 1/2-2 cups fresh or frozen corn kernels or frozen

1 cup chili verde salsa (Pace was on sale - it was quite good)

2 quarts chicken broth

3 cups of shredded chicken from a purchased rotisserie chicken or leftover 

2 Tbsp taco seasoning

1 tsp cumin (or more to taste)

1 tsp chili powder (or more to taste)

1 tsp garlic powder

1 tsp garlic salt

1 tsp smoked or regular paprika

1 bay leaf

salt and pepper to taste

In a large pot, sauté garlic, onion, carrots, celery and pepper in olive oil until onions become translucent. Add remaining ingredients and simmer for at least 30 minutes. A longer simmer will create a more flavorful soup.

This soup adapts well to a slow cooker. Simply combine all the ingredients and turn the heat to medium-low and let it cook all day.

The idea for using the chili verde salsa came from dontwastethecrumbs.com website

5 Minute Bread

Please don't roll your eyes and say you don't have time to make fresh bread. 🙄 This is a wonderful EASY bread recipe, and really does only take 5 minutes to mix up.  It doesn't even make a big mess of dirty dishes. The dough is very versatile: it can serve as the basis for a baquette, dinner roll, pizza crust or pita bread. The dough keeps in the frig unbaked for days so you can pull off just enough for a meal and the rest waits happily for next time.

I am giving you my shortened version of the instructions; the original can be found HERE  or in this book that I highly recommend! ($19 on Amazon). 

Last week I showed you some pita bread alongside my Muhumara. Let me tell you how to make those using this dough. 

Using dough that is at the point you would shape it into a loaf,  pinch off some dough the size of an orange.  Dust it with flour, then roll it or pat it into a disc about 1/4" thick. Heat a skillet (preferably cast iron) to high heat, place the dough disk on the pan. The dough will puff up and get nice brown spots after 2 or 3 minutes.  Flip it over and cook till the second side gets the nice brown spots. Remove it to a plate and cover with a towel to keep warm while you cook others.

5-Minute Artisan Bread (1/2 recipe)

1 1/2 cu lukewarm water

1/2 Tbl granulated active dry yeast

1/2 Tbl kosher salt

3 1/4 cups All Purpose Flour*

Measure dry ingredients into the bowl of your mixer: flour, then yeast on one side of the bowl, salt on the other*.  Add the water, mix until the dough comes together in a ball. Scrape the bowl with a spatula if some flour remains in bottom or on sides, just to make sure it gets incorporated. If the dough is too soft to form a ball, add more flour 1 tbl at a time.  Mix another minute or two until the dough is smooth.  Scrape dough off the beater, cover the bowl with a towel.  

That's it. Go sit down for a while & have a cup of tea.  

If you don't intend to bake your bread that day, at this point you can cover the bowl with a lid or plastic wrap and put it in the refrigerator.  It will keep for 2 or 3 days. Remove it from the frig 30-60 minutes before you want to bake to allow it to reach room temp & rise a little.

After an hour or two at room temperature the dough should be doubled in size.  Shape it into torpedo shaped baquettes or rolls. Place on a baking sheet and let them rest until the loaves look puffy and almost doubled. Brush gently with a beaten egg for a shiny crust or with melted butter for a softer crust.  Bake at 425°F  for 20-25 mins. It is done when the interal temperature is 190°F, or the loaf sounds hollow when you rap on the bottom.

*This is what our instructor chef at Culinary Institute told me.   Salt can kill the yeast in high enough concentrations.  By putting them on opposite sides of the bowl, they get mixed together gradually and the yeast doesn't get shocked by sudden exposure to the salt.

Crunchy Baked Onion Rings

 

We have been missing the decadent foods that you can eat when dining out. Dining out? What is that? Does anyone remember? I've always had bad luck with getting the same crunch and feeling when trying to bake typically fried food.The coating was always falling off the baked versions. I was traditionally using buttermilk and my coating stuck on the pan. Not anymore now that I found the secret! Mayonnaise! Acts like glue and adds a little extra flavor. Try it - you will see. Change up the spice, using creole or za'tar.

I would have liked to include a plating picture, but we ate them right off the sheet tray. 😊 

The inspiration for this recipe came from the justataste website

Crunchy Baked Onion Rings

Ingredients
2 large Vidalia onions
3/4 cup all-purpose flour (plus garlic salt and freshly ground pepper to season)
4 large egg whites
2 Tablespoons mayonnaise
1 cup plain or Italian-style Panko breadcrumbs (fine works best but you can crush up the larger kind,using food processor or putting in ziploc baggie and running a rolling pin over)
Cooking spray

Instructions
1. Preheat the oven to 425°F. Grease a large baking sheet with cooking spray.
2. Slice the onions into 1/2-inch wide rings then place the rings in a bowl of water (this dilutes the sulphur content, making them sweet and mild)
3. In a medium bowl, whisk together the flour, 1 teaspoon garlic salt and 1/4 teaspoon freshly ground pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise (adding a little water if too thick). Add the breadcrumbs to a third medium bowl.
4, Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until thoroughly coated, then dip the onion ring into the egg white mixture and then in the bread crumbs until  thoroughly coated, pressing firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the process with the remaining onion rings.
5) Spray the onion rings with cooking spray (this is optional, but it helps them brown more evenly). Bake the onion rings 10 minutes then flip them and bake an additional 5 minutes until they' re golden brown and crispy. 

(I'm planning on trying this in my air fryer and see if they turn out even crispier)

Serve immediately with your favorite dipping sauce, see below for an option:

Dipping Sauce:

Ingredients. Whisk together in small bowl - 1/2 cup mayonnaise. 1/2 cup hickory smoked barbecue sauce. 1 tablespoon Tabasco Chipotle Sauce. 1/2 teaspoon ground chipotle chili pepper. 3 or 4 shakes Worcestershire sauce.

Roast Pork Loin with Fall Vegetable Cobbler

(Not my best photo, but it smelled so good, and I was hungry!)

In the Midwest back in the 1960's there was a food fad of baking meat & veg with a sauce (usually cream of something soup) and plopping biscuits from a can on top before throwing it in the oven. The top of the biscuits would come out crispy and the bottoms were soft and gooey with sauce.  Mom's home cooking.

Tonight's recipe came from the Food Network. Easy to throw together, 30-40 minutes to bake, and dinner's on the table.  Both the pork loin and the Vegetable Cobbler are started on the stovetop, then finish cooking in the oven.  I found it convenient to use my cast iron skillet to sear the pork and my cast iron Dutch oven to make the saucy vegetable mixture, because both pans could be moved directly to the oven and I didn't need to dirty a second dish. Cause yeah, does anybody really enjoy washing dishes?

1 tablespoon vegetable oil

1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)

Kosher salt and freshly ground pepper

2 tablespoons whole-grain mustard

2 tablespoons cider vinegar

Fall Vegetable Cobbler:

4 cups low-sodium chicken broth

2 cups all-purpose flour

2 tablespoons whole-grain mustard

1 large turnip, peeled and cut into 3/4-inch pieces

2 medium russet potatoes, peeled and cut into 1/2-inch pieces

4 large carrots, sliced

8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold

Kosher salt and freshly ground pepper

1 tablespoon baking powder

1 cup heavy cream

1 bunch fresh parsley, chopped

Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.

Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)

Fall Vegetable Cobbler:

Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.

Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.

https://www.foodnetwork.com/recipes/food-network-kitchen/roast-pork-loin-recipe2-1972859

Sunday Night Greek Chicken

 Sometimes you just need a good chicken dish on a winter night. This is a great comfort dish and comes together quickly. I usually buy a whole chicken and break it down myself, cutting into ten pieces (I bisect the breasts to even out the size of the pieces for more even cooking). But you can buy any combo of already cut up chicken parts that you like. My husband likes dark meat and I like white, so the whole chicken works for us....and I get to practice my knife skills. I love how the lemon in the dish really wakes up all of the flavors.  The basis of this dish comes from my American Test Kitchen app, natch. If you discard the skin at the end, it is both flavorful and pretty healthy! We spoon rice or cauliflower rice on a plate and top with the chicken and sauce to sop up all the great flavors. It would also be great over orzo.

Sunday Night Greek Chicken

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

5 garlic cloves, chopped

6 (3-inch) strips lemon zest (peel without pith-use vegetable peeler), chopped, plus juice from lemon, divided. Be sure to zest first!

1 tablespoon kosher salt or ½ teaspoon table salt

1 1/2 teaspoons dried oregano or Italian seasoning

½ teaspoon onion powder

1 teaspoon ground coriander

½ teaspoon dried tarragon 

½ teaspoon red pepper flakes

½ teaspoon freshly ground pepper, or more as you like

3 pounds bone-in chicken pieces 

Chopped parsley to garnish (if desired)

1) Combine oil, rosemary, thyme, garlic,lemon zest and ½ of juice, salt, oregano, onion powder, coriander, tarragon pepper flakes, and pepper in large bowl. In order to really let the marinade penetrate the chicken, cut three 1/2-inch-deep slits in skin side of each chicken breast, two 1/2-inch-deep slits in skin side of each thigh, and two 1/2-inch-deep slits in each drumstick; leave wings whole (minus tips). Transfer chicken to bowl with marinade, turning to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours. Don’t do for much longer as it will be too salty and the lemon will start to compromise the texture of the chicken.

2) Adjust oven rack 6 inches from broiler element and heat oven to 425 degrees. Place chicken, skin side up, in 12-inch oven safe skillet or cast iron pan. Be sure to scrape any remaining marinade from bowl over chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.

3) Remove skillet from oven and spoon pan juices over top of chicken to moisten skin. Switch oven to broil and broil chicken until skin is lightly browned and crisp. Let chicken rest in skillet for 10 minutes. Transfer chicken to platter. Stir remaining lemon juice into pan juices, then spoon over chicken. Sprinkle with parsley.  Voila!

Muhumara

IF we need a small, quick lunch we make muhumara, a recipe I picked up at the Culinary Institute of America.

Muhumara is a roasted red pepper dip. Very fast, no cooking, a little spicy, reasonably healthy, very addictive.  You can control the spiciness by dialing the jalepeno & red pepper flakes up or down.  If you opt to omit them entirely, substitute some canned diced green chilis to maintain the flavor balance.  

As I'm munching on the batch in the photo, I'm wondering about exploring a muhumara-hummus fusion by adding chickpeas. Or maybe a few cooked lentils? However that will have to be next time, because the plate is now quite empty!

A half recipe serves two of us for a light lunch.  Next time I'll tell you how to make the pita.

Bonus: if you live in my area, TriStar sells $1 jars of roasted red peppers in rhe corner by produce.

Muhumara

1/4 cup walnuts toasted and skinned 

2 tablespoons French bread crumbs toasted

 1 1/2 teaspoons ground cumin

 1 1/4 pound red bell pepper roasted and peeled

 6 jalepeno chiles roasted seeded and peeled

 2 tsp pomegranate molasses

 2 tablespoons Olive oil

 1 tsp red pepper flakes

 Salt to taste

 1 tablespoon fresh lemon juice

In a blender or food processor grind the walnuts, breadcrumbs and cumin together. Add the peppers, chillies and pomegranate molasses. With the machine running drizzle in the Olive oil until the mixture becomes creamy. Add the pepper flakes salt and lemon juice. Serve at once or for best flavor cover and refrigerate for 4-5 days.

Garnish with plain yogurt, feta cheese, and/or parsley. Serve with something that allows you to scoop it up off the plate: pita wedges, pita chips, fresh veggies.

Magic Dust Seasoning

In December when frozen turkeys were cheap I bought one to keep in the freezer to be cooked at a later date, anticipating taking packages of cooked meat with us on an upcoming boat trip. I thawed it last week and butterflied it  (cut out the backbone so the two halves can lay flat on a baking pan). Each half of the turkey just barely fit on a half sheet pan.  After rubbing it with oil  I decided to season each half differently to add some variety to the offerings in the freezer.

One half received the traditional Thanksgiving turkey treatment: poultry seasoning, extra sage, black pepper, lemon zest.  

The second half I rubbed with Magic Dust Seasoning to give a slightly BBQ taste. Boy was it good!  I tweeked the recipe a bit because, you know, I can't leave well enough alone.  I substituted brown sugar for granulated and doubled the amount.  I cut the cumin by half to avoid a southwest feel.  I added 1 tsp of white pepper. Below I give you the recipe as it came to me from  https://www.thespruceeats.com/magic-dust-spice-rub-335886

Yum.

1/2 cup paprika

1/4 cup Kosher salt (finely ground)

1/4 cup sugar

2 tablespoons mustard powder

1/4 cup chili powder

1/4 cup ground cumin

2 tablespoons ground black pepper

1/4 cup granulated garlic

2 tablespoons cayenne

Mix all ingredients together and store in a tightly covered container.

Use with your choice of beef, chicken, pork, fish, seafood, or vegetables.

Store in a covered jar or air tight plastic container for up to 1 year after preparation​.

Keep some in a shaker next to the grill or stove for easy use.

In addition to seasoning food at the table, this mixture can be used as a dry rub on beef, chicken, pork, fish, seafood, and vegetables.

To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.

Green Chile Chicken Enchiladas

 Last week was my stepson's birthday. He wanted green chile enchiladas from his favorite Mexican restaurant. We indulged him in this gift and got chicken fajitas for the grandkids and the rest of us.

It is his favorite dish from there and made me curious as I had never had them before.

Just had to make this dish, it was delicious! Using a canned sauce reduced the prep time to 15 minutes but I included a homemade recipe as well. I also reduced this to feed just the two of us - which made enough for two meals. Bueno!

Green Chile Chicken Enchiladas 

(adapted and adjusted from lilluna.com)

2 cups of cooked chicken ( I had some leftover big cooked bone in breasts that we had the night before)

1 small onion, diced

1-2 cloves garlic, minced

3/4 cup sour cream

1/4 cup salsa (either jarred or homemade)

1 4 oz can of diced chilis

1 teaspoon of cumin

1 teaspoon of Badia complete seasoning or 1/2 teaspoon each of garlic and onion powder

salt and pepper to taste

1 1/2 cups of shredded Monterey or pepper jack cheese, divided (I shred myself as I find it melts and tastes better)

1 14 oz can Las Palmas green chile enchilada sauce (homemade recipe below)

5 burrito size tortillas

Diced tomatoes and/or chopped parsley/lettuce (optional)

Combine the chicken, onion, garlic, sour cream, salsa, chilis, all the seasonings, one cup of the cheese and stir until well mixed.

Pour 1/3rd cup of enchilada sauce in bottom of casserole dish and spread over bottom.

(I used one of my mom's 9 x 9 Corning Ware dishes)

Lay one of the tortillas on a work surface, spoon 1/2 cup of the chicken mix down the center of the tortilla and roll up, putting seam side down in casserole dish.

Repeat with the rest of the tortillas.

Top with the rest of the enchilada sauce and sprinkle with remaining cheese.

Bake in 350 degree preheated oven for 25 minutes or until hot and bubbly.

Remove, add diced tomatoes and chopped parsley/lettuce and serve.

Great weeknight meal!

Homemade green chile enchilada sauce (adapted and adjusted from budgetbytes.com)

2 4 oz cans diced green chiles

2 tablespoons cooking oil

2 tablespoons all purpose flour

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 1/2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Add chilis (with all the liquid) to blender and puree until smooth. Set aside.

Heat oil, cumin, garlic and onion powders in small sauce pan, whisking in flour. Cook until bubbling and for one minute after to toast flour and spices.

Slowly whisk in broth, salt, pepper and chilis, ensuring combined. Simmer for two to three minutes.

Warm Pizza Dip

After I was married, I began to bring appetizers to whatever family event we were invited to. As the years went by, the challenge became to be inventive and not repeat what I had done before. That is, until I brought this delicious and fun dip. It became my go to appetizer to bring to a family gathering - super simple and full of flavor. Make it your own by changing up the toppings - cooked sausage, fennel, tomatoes, the possibilities are endless! 

I had the opportuntity to take a picture before it went into the oven, but not one after as it was attacked and devoured when it was done. I usually present it on a pizza tray or peel with crackers all around. Sooo good!

Warm Pizza Dip

1 8 oz package softened cream cheese

8 oz pizza sauce, either canned or homemade

1/2 minced white onion

1 teaspoon Italian seasoning, divided

1/4 teaspoon garlic salt

pinch of red pepper flakes

8 oz of Italian blend cheeses or plain mozzarella

sliced black olives

sliced pepperoni

sliced or diced green peppers

1. Preheat oven to 350.

2. Spread softened cream cheese on bottom of pie plate.

3. Spread pizza sauce on top of cream cheese.

4. Sprinkle with onion and 1/2 of the Italian seasoning, garlic salt and red pepper flakes.

5. Sprinkle cheese on top and arrange these toppings or your favorite pizza toppings on top of cheese.

6. Sprinkle rest of Italian seasoning on top and bake for 20 minutes or until bubbly.

Serve with Triscuits or your favorite cracker.

Instant Pot Biriyani

In 1992 work took our family to Singapore, where we had four years of adventures. There was just a bit of culture shock for us moving from Southeast Texas to Southeast Asia.  One of the things we had to adjust to was a complete lack of Mexican restaurants.  As far as I was concerned, one of the major food groups was now missing from the pyramid.  Then my new friend Deana introduced me to Indian food which quickly filled the gap and today is still one of our favorite cuisines.

This Instant Pot rcipe is very authentic and unbelievably fast to make.  It does call for a number of spices, but if you don't have them or don't want to do all that measuring, (even though it's worth it!) you'll have no trouble finding a premade biriyani spice mixture to order from the internet.  If you don't like spicy food, omit the serrano pepper and you'll get a very mild but savory dish.

You can use whatever meat suits your fancy,  although I would not use ground meat or fish.  Restaurants will sometimes throw in frozen mixed vegetables for color, but a veg or two on the side is more authentic.  Other traditional toppings are sliced banana, raisins, and/or mango chutney

Shown served with curry roasted cauliflower and a dollop of plain yogurt.  Very monochromatic!

The recipe is from the book pictured below.  $13 on Amazon. Every recipe we've tried from this book has been truly exceptional. 

I didn't do the oven roasted onions in steps 4&5.  I just sauteed onions in a cast iron skillet on the stove until they were caramelized.  

Beef Dum Biryani (Beef & Rice Casserole)

 SERVES 6

1 cup basmati rice

1/2 cup Greek Yogurt

1/2 cup minced onion

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 tablespoon minced ginger

1 tablespoon minced garlic

2 teaspoons Garam Masala

1 3/4 teaspoons salt, divided

1 teaspoon ground turmeric

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 serrano pepper, seeded and minced

1 pound meat cubes: beef, chicken, pork or lamb

1 onion, thinly sliced

1 teaspoon peanut oil

1 cup water

1/2 cup chopped fresh cilantro

1. Rinse the rice and set it aside. This will allow the rice to soften a bit and absorb some water.

2. In a large bowl, mix together the yogurt, onion, cilantro, mint, ginger, garlic, garam masala, 1 teaspoon

of salt, turmeric, cayenne, cardamom, cinnamon, cloves, and serrano pepper. Add the meat and stir to coat the meat cubes with the marinade. Let the meat marinate for 30 minutes.

3. Preheat the oven to broil. Line a baking pan with

aluminum foil.

4. With your fingers, break apart the onion slices onto

the foil-lined pan. Add the remaining 3-4 teaspoon of salt and the peanut oil, and mix well.

5. Broil the onions for about 15 minutes, stirring once or twice, until they are well browned and crisp.

(Traditionally this is done in a pan on the stove, but it's quite a painstaking process. This method is largely hands-off and works well.) Set aside.

6. When the meat has finished marinating, pour the marinade, along with the lamb, into the inner cooking

pot of the Instant Pot. Spread the meat,  yogurt, and spice mixture to cover the bottom of the pot.

7. Carefully spread the rice over all the meat in a uniform layer.

8. Pour in the water and gently push down the rice until it's submerged under the water. Do not mix the lamb

and the rice together.

9. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 6 minutes.

10. When the cooking is complete, let the pressure release naturally.

11.  Unlock the lid and serve, topped with the browned onions and cilantro.