Category Archives: MAIN DISH RECIPES

GRILLED ROSEMARY AND GARLIC MARINATED LAMB CHOPS

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I take the worst pictures of any food blog I know. For this and many other things, like my random thoughts on all kinds of non-food issues, I humbly apologize. I simply can’t help myself.

Now, I know what you all are thinking. Everyone knows that rosemary and garlic are very complimentary to the flavor of lamb. Yah, yah, yah – I get that. But, having known about this myself for years, and having prepared many a marinade for lamb using these lovely ingredients, I had never before, until the other evening, made a marinade as easy to prepare or that had afforded such delicious results.

The chops had just the right amount of background rosemary and garlic essence, which in no way masked the beautiful flavor of the meat itself. And I found that just two hours of “marinating” the chops at room temperature was the perfect amount of time.   

I guess I should mention that technically the lamb is really slathered rather than marinated. But Grilled Rosemary and Garlic “Slathered” Lamb Chops as a name for this dish didn’t really sound very appetizing. So, I acquiesced to a more normal name, but only for marketing purposes. (Like I have any sponsors to answer to or even if I did, would give a flying fig what I called a dish!) Anyway, “marinated” it became and “marinated” it will remain.

And really, the only things you need to know about this recipe, regardless of what it is called, is that the results are delicious. And like I already stated, the marinade is terribly easy to prepare, and the chops, when not over cooked, are delicious.

Now for those of you who like your meat well done, please find another recipe. I say that with only your time and money as the upper most consideration. Because, if you like well-done meat, why bother buying lamb chops in the first place. They’re expensive and if you’re going to murder the meat anyway – go buy a cheap cut of beef, cook it until it resembles the hide of the animal it came from, and drown it in A-1 sauce. Dinners on the table!

OK, I got a little carried away there, but seriously, any cut of lamb is best when on the rare side of medium-rare. And you truly are wasting your money if you cook lamb, or any other really expensive cut of meat, to death. You are much better off making a lovely pot roast with a chuck roast, for example. Money saved and the outcome for a delicious meal, much higher.

So, as always, have fun in your kitchen. Prepare meals that not only you will enjoy, but everyone at table will find pleasing. And remember, food doesn’t have to be fancy to be delicious. Some of my favorites, like meatloaf, chili, beef stew, and spaghetti and meat balls are hardly what I would consider “fancy foods”. But there is nothing I like better. And if you feel like chili in August, build a batch. There is no Emily Post to tell you that chili should only be served in the winter. There are, of course, seasonal ingredients. But to my thinking, there is no such thing as a seasonal food. Whatever sounds good to you, you are much more likely to build. And your family and friends will always come along for the ride. So, chili in summer and chop salad in winter – make it happen!

Peace and love to all.

2 cloves garlic, minced

1½ tsp. finely chopped fresh rosemary 

½ tsp. kosher salt

freshly ground black pepper

1 tsp. lemon zest

2 T. extra virgin olive oil

4 lamb chops, thick cut

Combine the garlic, rosemary, salt, pepper, lemon zest, and olive oil in a medium sized covered container. Add the lamb chops and turn them in the marinade so that all of the surface of the meat has been introduced to the marinade. Cover and place on your counter for a couple of hours, or if marinating longer, say overnight, place in the fridge. Bring to room temperature before grilling.   

Grill the lamb chops on medium heat for 6-9 minutes, or until the internal temperature reads no more than 125-degrees. (For medium rare.)

Remove from grill, tent with aluminum foil, and let rest for 5 minutes before serving.

 

SHRIMP AND ZOODLES STIR FRY

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I know I’ve mentioned it before, but I love my new spiralizer. And yes, I am kind of a gadget girl. Melon ballers and the like have a tendency to follow me out of kitchen shops regardless of whether or not I might actually have a need for said product. It’s the old “isn’t that cute” syndrome that afflicts many of us. And for which there seems to be no known cure. And now with Amazon, it’s even easier to locate those special little items you had no idea you needed so badly. But in all fairness, they are often inexpensive, and even if they serve only one purpose, they are worth the dollars just for the convenience. See, I can justify almost anything. After all, I’ve been at it for a long time. But enough about my rather light case of kitchen tool neurosis. And on to why you too should purchase a spiralizer. (If of course you don’t own one already!)

Then with your spiralizer firmly attached to a counter, you can spiralize your zucchini and carrot and prepare this fabulous recipe courtesy of Holly at the spendwithpennies.com web site. Of course, you could just chop up the zucchini and carrot, but what fun would that be? Getting out the spiralizer, and then making a slight mess on your countertop seems so much more chef-like than merely hacking and slashing the vegetables on a cutting board. Not to mention – classier. And don’t we all want to be thought of as classy cooks? Of course, we do! And speaking of classy, to really up your game, you can refer to spiralized zucchini as “courgetti” which is how spiralized zucchini is referred to in France. English – zucchini, French – courgette.

But whatever you choose to call these thin, spaghetti like strands of fresh zucchini, you are in for a treat. So much healthier than using pasta, and so very tasty. And on that happy note, I hope you enjoy this dish as much as we do. It’s easy to prepare, contains simple, healthy, and everyday ingredients, and most importantly, tastes wonderful.  

So, as always, be content. It’s not always easy. Sometimes I forget that I’m not alone feeling insecure or a bit scared about the future. Most of us who have been productive individuals all our lives, find it difficult to accept that our usefulness has become limited by age and/or health issues. And it’s no fun accepting the new reality. I often find myself worried about how the aging process has limited my abilities. And then I realize there isn’t a darn thing I can do about it. And how much even my closest and most loving family and friends might hate me if I didn’t age right along with them. Which of course I am. No one escapes the aging process. Not even if we thought it would never happen to us! (That would include me.)

Then, I laugh at myself for being such a doofus. And remember how lucky I am in the grand scheme of things. And I figure, as long as I can still laugh at myself, I’m OK. After all, it’s a well-known fact that laughter is the best medicine. And the type of “medicine” that has no adverse side effects. Only beneficial properties.  

Peace, love, and contentment to all.

¼ c. water

1 tsp. chicken base (I use Better Than Bouillon Chicken base)

1 T. cornstarch

2 T. brown sugar

3 T. soy sauce

½ tsp. sesame oil

½ tsp. Sriracha, or to taste

1 (6-8 inch) zucchini, spiralized (zoodles)  

¼ tsp. kosher salt

2 T. extra virgin olive oil or avocado oil, divided

½ lb. large shrimp, peeled, deveined, and tails removed, then cut in thirds

1 carrot, spiralized

1 red bell pepper, sliced into thin strips

2 tsp. minced fresh ginger

3 garlic cloves, minced

sesame seeds, topping, opt.

thinly sliced green onions, topping, opt.

In a small bowl, whisk the water, chicken base, cornstarch, brown sugar, soy sauce, sesame oil, and Sriracha together. Set the stir fry sauce aside.

Spiralize the zucchini. (I leave the skin on.) Using scissors, cut the long strands into shorter pieces. Place in a colander in your sink, and sprinkle with the kosher salt. Give the zucchini a toss with the salt, then let it sit until you are ready to add it to the stir fry. (Salt and all.)   

Meanwhile, heat 1 tablespoon of the olive oil in a large pan or wok over medium heat. Add shrimp and cook just until done (about 2-3 minutes). Transfer to a separate bowl and set aside.

Add remaining 1 tablespoon olive oil to the pan and add the spiralized carrot and red pepper strips. Cook until softened (about 4 minutes).

Add minced ginger and garlic and cook until fragrant (about 30 seconds).

Add the zoodles and cook for about 2 minutes.

Add cooked shrimp and stir fry sauce to the pan. Stir well and increase heat to medium-high. Cook until sauce is thickened. Remove from heat.

Serve immediately topped with sesame seeds and green onions.

     

ITALIAN SAUAGE, BELL PEPPERS, AND SPIRALIZED ZUCCHINI (ZOODLES)

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When it comes to pasta, I am a complete sucker. I like it all. Doesn’t matter in what form the pasta takes, be it shells, rotini, spaghetti, fettuccine, egg noodles, etc. etc., I enjoy every variation. But in hoping to trim off some of the carbs in our diet, and since I now own a spiralizer and have been reading splendiferous reviews about the use of zoodles instead of noodles, I decided to join the throng and substitute zucchini for “the real thing” in one of my favorite pasta dishes.

Well, boy howdy, was I delighted with the result. I DID NOT MISS REAL PASTA IN THE LEAST!!!! Not kidding here folks. This “pasta” dish was the best Italian food I have made or eaten in quite some time. And although I know many of you have been using spaghetti squash in lieu of pasta, I truly like the taste of zoodles better. Or should I say, the lack of taste better. I too have used spaghetti squash, but the flavor wasn’t ever quite right. Not to mention the texture. And I’m a devoted fan of any kind of squash! But with zucchini, it seems to take on any flavor you put with it. And since the simple sauce in this recipe is so darn delicious, who wants any outside flavor detracting from the essence of Italian sausage, bell peppers, and basil? Not me!

And I’m sure you have noticed, with only a cursory glance at the ingredients, this is a really simple dish to prepare. And no, you don’t need onion, garlic, crushed red pepper flakes, etc. Don’t even be tempted. Just trust me on this one. This is a KISS principle recipe. (Keep It Simple Sister.)

So, as always, have fun creating healthy and delicious dishes for your family. And anytime you can get your family to eat (and enjoy) more veggies, give yourself a gold star.

Peace and love to all.    

1 T. extra virgin olive oil

1 lb. bulk Italian sausage, pork or chicken

1 tsp. fennel seeds

3 bell peppers, diced (yellow, orange, or red) – I use one of each

1 28-oz. can Italian peeled whole tomatoes (Roma or other)  

freshly ground black pepper

½ c. loosely packed basil chiffonade

2 med. sized (about 6-inch each) zucchini

¼ tsp. kosher salt

grated Parmesan or Pecorino Romano cheese

Heat the olive oil in a heavy, large-covered pan. Add the sausage and fry until it is nicely browned. Add the fennel seeds, diced peppers, canned tomatoes (I cut the canned tomatoes into small pieces with a scissors before adding to the pot), and black pepper. Bring to a boil, reduce heat, cover, and cook, stirring occasionally for about 45 minutes or until the peppers are very tender, but not mushy.

Meanwhile, spiralize the zucchini. (I leave the skin on.) Place in a colander in your sink, and sprinkle with the kosher salt. Give the zucchini a toss with the salt, then let it sit until you are ready to add it to the sauce. (Salt and all.)   

When ready to serve, add the zoodles and basil to the sauce and cook for 3-4 minutes.

Serve liberally sprinkled with Parmesan or Pecorino-Romana, or my favorite, a combination of the two cheeses. 

 

EGGPLANT PARMESAN LIGHT

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I absolutely love Eggplant Parmesan. But I don’t like all the calories and mess associated with most homemade versions. Even my favorite recipe from Marcella Hazan, my favorite Italian chef BTW, requires frying the eggplant. And there was a time when the mess was just part of the deal and I accepted that the top of our range would be spattered with grease. But those days are over. I no longer have the strength to clean up that much mess, nor do I need the associated calories. So, when I decided to make Eggplant Parmesan for brother-in-law Rick and sister-in-law Katie last evening, I went looking for a new and improved method of pre-cooking the eggplant.

I found several recipes that baked the eggplant before layering it together with sauce and various cheeses. So, I took inspiration from others and glommed this recipe together, including the use of my old reliable and simple to prepare Marinara Sauce.  

So, if you too love Eggplant Parmesan, I hope you give this recipe a try. It is absolutely delicious without being in the least bit greasy tasting. In fact, the end product fulfilled all my requirements and then some. (In other words, it turned out even better than I expected.)

But in all fairness, Eggplant Parmesan is never going to be a quick and easy fix. It takes a certain amount of time to do all the hacking, slashing, and grating. But I can promise you that all the work involved is worth the effort. And of course, you can use a jar of marinara sauce in place of homemade. But if you have the time, I truly feel that you can’t beat the recipe below for ease of preparation or flavor.

As always, have fun preparing good food. The food you yourself consume and provide for your family and friends should never be just a means of survival. It should always be a pleasure to consume, a treat to smell, and attractive to the eye. And as good cooks, we can make that happen.  

Peace and love to all.

3 lbs. eggplant (about 3 medium sized), ends removed, partially peeled, and sliced into between ¼ and ½-inch thick rounds

kosher salt

extra virgin olive oil

12-16 oz. low fat cottage cheese, whirled in a food processor or blender until smooth

about 3 c. Marinara Sauce (see recipe below)

2/3 c. grated Parmigiano-Reggiano, divided

2 lg. eggs

½ c. loosely packed chopped fresh basil 

2½ c. grated low-fat mozzarella (8-oz.), divided 

Sprinkle kosher salt over the slices of eggplant, being sure to salt both sides. Set the salted eggplant in a colander and let it rest for about 30 minutes. By then the eggplant should begin to sweat. Rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible.    

Lightly grease 2 low-sided sheet pans (or one large sheet pan) with olive oil. Lay the first layer of eggplant on the greased pan. Then lightly brush the eggplant slices with olive oil. Lay the next layer down, and lightly brush the top of this layer too. Bake for about 20 minutes in a pre-heated 450-degree oven or until the top layer of eggplant is a light golden brown.

Meanwhile, combine the cottage cheese, ⅓ cup of the grated Parmesan, eggs, basil, and ½ cup of the grated mozzarella cheese.

Butter the bottom and sides of a 10×16-inch baking or casserole dish. Spread ½ cup of the marinara sauce on the bottom of the pan. Add ⅓ of the eggplant to cover the bottom of the dish. Top with ⅓ of the cottage cheese mixture, ⅓ of the mozzarella cheese, and ⅓ of the marinara sauce. Add another layer of eggplant and repeat with the cottage cheese mixture, mozzarella cheese, and sauce two more times, reserving the third layer of mozzarella for topping. Sprinkle with the remaining ⅓ cup of grated Parmesan cheese.

Cover with aluminum foil and bake in a pre-heated 400-degree oven until the cheese is melted and bubbling, about 40 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let sit about 10 minutes before serving.

Marinara Sauce

2 T. extra-virgin olive oil

½ c. chopped onion

2 cloves garlic, chopped

1 (28-oz.) can chopped, diced, or Roma tomatoes (Italian tomatoes preferably)

1 bay leaf

pinch crushed red pepper flakes

1 tsp. dried oregano (I use Mexican oregano)

½ tsp. kosher salt

freshly ground black pepper

3 T. chopped fresh basil leaves

1-2 T. unsalted butter, opt.

In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

            

GROUND LAMB MEATBALLS IN A GARAM MASALA SAUCE

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We love East Indian food. But until recently there hasn’t been a decent Indian restaurant anywhere near our home. And even though we now have an option, I don’t always like to go out to eat. Most of the time, I just like to fix what I’m hungry for in the privacy of my own kitchen. And of course, sometimes the dishes I prepare turn out pretty good and I share the recipes with you. Sometimes, well let’s just refer to them as colossal failures. Great idea, but not the results I expected and therefore quickly relegated to the never to be seen or heard of again. Or if I think the recipe might be redeemable, I’ll put the recipe in my “try again with changes” folder.

But luckily, this was not one of those recipes. Thank goodness. Because this dish was very easy to prepare. (I really like that!) And very tasty. And the whole house smelled like an Indian restaurant. (Who could ask for anything better than that?)

So, if you too love Indian food, give this simple recipe a try. Add a green veggie and dinner is on the table in no time.

As always, stay cool (both literally and figuratively), honor your kitchen by visiting it frequently, and never be discouraged if a recipe you try isn’t as amazing as you expected. Everyone’s tastes are different. So, if you try a dish and it isn’t completely to your liking, don’t make it again. Or try it again with modifications that you feel would improve the final result. Believe me, rarely does the printed recipe I start out with end up pristine. Especially if it’s a recipe I developed myself. Like this one. All the time I was preparing this dish last evening, I was making changes. Might be too much salt, so cut in half. Add chicken stock because the sauce is too thick. Add 2 teaspoons regular curry powder to increase the depth of flavor.

So, please do the same with any of my recipes. Don’t ever hesitate to make a recipe your own. You know what you like, so embrace “modify” as your official culinary mantra. It’s been mine for decades, and it has never steered me wrong.

Peace and love to all. 

4 garlic cloves, finely minced, divided

½ c. + 1 c. chopped onion, divided

kosher salt

freshly ground black pepper

3 tsp. garam masala, divided (see recipe below)

1 lb. ground lamb

1 T. extra-virgin olive oil

2 tsp. minced fresh ginger

2 tsp. curry powder

1 (14.5 oz.) can diced tomatoes

⅓ c. water, or more if sauce is too thick

1 tsp. chicken base (like Better Than Bouillon chicken)

pinch cayenne pepper

½ c. plain Greek yogurt or sour cream

2 T. freshly chopped parsley, opt.

chopped peanuts, opt.

steamed basmati rice (see recipe below)

Combine half of the minced garlic, the ½ cup chopped onion, ¾ teaspoon kosher salt, a few grinds of black pepper, and 1 teaspoon of garam masala in a mixing bowl. Stir in the ground lamb. Form into balls whatever size you prefer. (I use an ice cream scoop to form the balls.)

Heat the olive oil in a large fry pan. Fry the meat balls until they are nicely browned. (They will finish cooking as they briefly simmer in the sauce.) But for now, remove from pan and set aside.

Add the remaining 1 cup chopped onion to the pan and sauté for 4-5 minutes, until softened. Add the other half of the minced garlic and the minced fresh ginger; sauté another 30 seconds.

Stir in the remaining 2 teaspoons garam masala, curry powder, diced tomatoes, and chicken broth. Season with salt, black pepper, and cayenne. Bring to a low simmer and cook for about 10 minutes, or until slightly thickened. Stir in the meatballs until warmed through, 1-2 more minutes. Adjust seasoning. Turn off the heat and stir in the Greek yogurt until just combined.

Serve hot over basmati rice (see recipe for perfect basmati rice below) garnished with parsley and chopped peanuts.

STEAMED BASMATI RICE

1 c. basmati rice

1½ c. water

Place rice and water in a medium size saucepan over medium high heat, no lid. Bring to a simmer, then cover, reduce heat to low, and cook for 12 minutes.  DO NOT LIFT THE LID.

After 12 minutes, remove from heat, leave for 10 minutes with the lid on, then uncover, fluff with a fork, and serve immediately.

GARAM MASALA SPICE BLEND

1 T. ground cumin

1½ tsp. ground coriander

1½ tsp. ground cardamom

1½ tsp. ground black pepper

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground nutmeg

Combine all the ingredients and store in an airtight container in a cool, dry place.

     

CREAMY GARLIC SHRIMP

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Invariably when I get a craving for rich and decadent comfort food, it coincides with my lack of desire to spend a lot of prep time over said dish. I don’t understand why there is such a strong correlation, but never-the-less, it happens to be the reality of the situation. Perhaps my desire for rich food comes from my subconscious reminding me that I should be feeling stressed or a bit anxious over something. And because we have such a long experience of each other, my subconscious is quite aware that a creamy and luscious culinary concoction always gives me a feeling of wellbeing. Whatever the excuse, I can always find an adequate justification for treating myself to a delicious indulgence.

But then, along with the desire for said indulgence, comes the reality that I don’t always feel like spending a lot of time in the production. So, what is a 77-year-old foodie to do? Well, I will tell you. It’s just this kind of recipe which is quick and easy to prepare but decadent enough for the most sophisticated gastronome, that saves my bacon. (So, to speak.) And thank heaven, after cobbling several recipes from my internet search together, I had my desired comfort food on the table in short order. And there was much rejoicing at Chez Carr.

This delightful creamy shrimp dish, served over Parmesan Polenta, along with a simple green salad, made for a mighty fine dinner the other evening. And this old gal was still able to walk and talk (almost coherently) after all the preparation had been completed.

So, if you too would appreciate a delightful new way to cook shrimp that tastes like it came out of a 5-star restaurant, I recommend you give this recipe a try. The dish could not be easier to prepare, doesn’t require any fancy ingredients, and packaged frozen shrimp is perfect in this dish.

As always, keep smiling, keep looking on the bright side, and keep going. As I get older, my reading chair keeps looking more and more comfy. But if I want to stay able to do things, I must continue to stand my butt up, and force myself into action. And truthfully, I always feel better and stronger for the effort.

Peace and love to all.        

2 T. unsalted butter

1 lb. lg. shrimp, peeled, de-veined, and tails removed, then cut in thirds

kosher salt

freshly ground black pepper

4 garlic cloves, finely minced

pinch crushed red pepper flakes

½ c. dry white wine

½ c. chicken broth

½ c. half & half

⅓ c. grated Parmigiano-Reggiano cheese

2 T. chopped fresh parsley

Heat the butter in a large skillet over medium-high heat. Season the shrimp very lightly with kosher salt and plenty of black pepper. Add to the skillet and cook until the shrimp is just cooked through and no longer translucent, about 4 minutes. Transfer to a plate and set aside.

Add the garlic to the skillet. Sauté until fragrant, about 30 seconds.

Reduce the heat to medium-low. Add the crushed red pepper flakes, wine, and chicken broth; reduce by half. Add the half & half. Bring to a gentle simmer and cook until the sauce is a bit thickened. (This should take about 2 minutes.) Add the Parmesan cheese and gently stir until melted, about 30 seconds. Taste and adjust seasoning.

Add the shrimp back to the skillet. Gently stir to combine and cook for about a minute. Sprinkle with parsley and serve.

Great served over Parmesan Polenta. (See recipe below.)

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the grains are stirred in and no lumps remain.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy and the individual grains are tender.

Remove from heat and stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

BOURBON MARINATED GRILLED PORK TENDERLOIN

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Whenever I want a simple main dish that requires a minimum of effort and a maximum of flavor, I think of pork tenderloin. I know I’ve said it before, but pork tenderloin is just about the perfect meat. It is tender and juicy, when treated with respect, easy on the budget, and tastes amazing when given the opportunity. And it does taste marvelous when marinated, baked, or sauced with other yummy ingredients. Because let’s be honest here. Left unadorned, pork tenderloin (or pork roast or chops) can be a bit boring. But quite often, I don’t want a heavy sauce with all the extra calories. I just want a simple piece of meat, but I want it to be flavorful. And that’s where a great marinade can come in handy. And oh my, this marinade makes for a very flavorful meat. I changed the recipe a bit from the original I found on the plainchicken.com site to better reflect our tastes, but the bones of the recipe are all on Stephanie.

And I also know what some of you are thinking. Here you go again Patti with your love/hate relationship with bourbon. And you’d be correct. I still can’t get the stuff past my lips if it is in the form of a drink. But as an ingredient, I have nothing but respect for what it lends to all kinds of dishes, from savory to sweet. In fact, if you want to see how frequently I use bourbon as an ingredient, just type bourbon in the “search” box on this site, and you will be amazed at this whiskey’s versatility. (And no, I am not on the bourbon industry’s payroll. But perhaps I should be. Of course, it would all be fun and games until they offered me a drink. Then all bets would be off! I would probably be asked to resign and that would hurt my feelings. So, I’m better off just using the product in recipes, then sharing my recipes with you, and leaving the rest in the capable hands of people who actually enjoy drinking the stuff.)  

So, bottom line, if you would like a recipe for pork tenderloin that is easy to build and tastes wonderful, give this recipe a try. And no, you don’t have to use fancy bourbon for this recipe. I use Jim Beam in every dish I make that calls for bourbon. I keep the bottle in my pantry along with other wines and spirits I use exclusively in recipes. My own stash for my own use! (OK, I do let Mr. C. use my booze if he asks very nicely.)

As always, have fun in your kitchen. Try new recipes, but cling to your favorites as well. There is just nothing better than making an old favorite that everyone adores. It’s like having a good friend over to dine. Just brings a smile to your face. Speaking of which, isn’t it wonderful to be able to once again have family and friends over for dinner. Or to go to someone else’s home for a visit.

On that happy note, I wish to propose a toast to all the medical personnel who worked on the covid-19 vaccine, who attended people who came down with the virus, or who were in any way responsible for helping us make it this far in our pandemic struggle. And to the people who taught our children via Zoom, worked in grocery stores, or in any way provided services that brought them into potential harm, my sincere thanks to each and every one of you.

And if you have yet to be vaccinated, please do so as soon as possible. We should each do our part to help conquer this horrible virus. I feel that it is not only our responsibility to help in this cause; it should also feel like our privilege to assist in putting an end to the spread of this often-fatal disease. So, please do your part. Get vaccinated!

Peace and love to all.  

¼ c. bourbon

2 T. brown sugar

2 T. soy sauce

1 T. Worcestershire sauce

1 T. fresh lemon juice

¼ tsp. granulated garlic

1/8 tsp. granulated onion

1 pork tenderloin, silver skin removed

kosher salt

Whisk the bourbon, brown sugar, soy sauce, Worcestershire sauce, lemon juice, granulated garlic, granulated onion, and black pepper together in a covered container.

Place pork tenderloin in the marinade and refrigerate for an hour to overnight. (Overnight is best.)

Remove pork from marinade, sprinkle liberally with kosher salt and grill until internal temperature reaches 145-degrees. (about 12 minutes) 

Remove from grill, tent, and allow to sit for about 5 minutes before thinly slicing on the diagonal.  

 

SIMPLE MARINATED GRILLED FLANK STEAK

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OK, let me just say this before I start writing about this recipe. It is hot outside. Terribly hot. And I live in Western Washington where it’s not supposed to be this hot! But it is! And I guess I’m only mentioning this new development because if you are anything like me, you do not do well in hot weather. I tend to get cranky, and my inherent laziness just seems to blossom when I become too warm. And any thought of too much effort in the kitchen leads me to want to tear into anyone whose ideas differ from mine with the vengeance of a mother bear protecting her cubs. So those of you who are anti-vaxxers, believe you are superior to others because of the color of your skin, want to deny others the right to have control over their own body, or feel your own true God is the one true God – please stay a safe distance from me so that no one will get hurt! It’s only for your own good that I admit to this uncharacteristic tendency of mine to verbally assault anyone with beliefs I find abhorrent when the weather outside becomes unbearable. Lucky for us we had a heat pump installed when we built our house. Or I would probably get into our air-conditioned car and vandalize any Trump sign I found still on display. Like I said, I don’t do well when it’s too damn hot!

So, with ease of preparation in mind, I offer up my rendition of a simple marinade for flank steak. I modified the original recipe I found on the simplyrecipes.com site to make the marinade even easier to prepare. And perfect for camping or trailering where kitchen and workspace can be limited. Throw a few ingredients into a Ziplock bag, along with the flank steak of course, and place it in your fridge or cooler overnight. Then place it on a hot grill, take it off the grill, let it rest a few minutes, then slice and serve. Terribly easy and terribly delicious.

So, that’s it for today. Have a great day and stay cool. And if you were appalled at my rant about people who have a different idea of humanity than I do, so be it. There are millions of great cooking sites out there. Be my guest.

Peace and love to all.

⅓ c. extra virgin olive oil

⅓ cup soy sauce

¼ c. honey

2 T. red wine vinegar

2 tsp. granulated garlic

1 tsp. granulated onion

1 flank steak

kosher salt

freshly ground black pepper

Combine the marinade ingredients in a large non-reactive bowl.

Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.)

Chill and marinate for at least 2 hours and up to overnight. (Overnight is best.)

Heat your grill until very hot. (The grill is hot enough when you can hold your hand about an inch over the grill only for about a second.)

Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a thin coating because the oil in the marinade helps to keep the steak from sticking to the grill).

Generously sprinkle steak with kosher salt and freshly ground pepper. (The salt and pepper will help form a savory crust on the steak.)

Place steak on the hot grill. Grill for a minute or two on each side to get a good sear, then turn down the heat on the grill, cover and cook a few more minutes or until the internal temperature reaches about 135-degrees for medium-rare. Remove from grill and cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes. Then slice diagonally against the grain into thin pieces with a very sharp knife and serve immediately.  

CHICKEN CACCIATORE WITH PARMESAN POLENTA

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The other day, much to my chagrin, I failed to find my recipe for Chicken Cacciatore on my blog. What!?!? Had it really been over 8 years since I made this delightful chicken dish? (You see, I started this blog in January 2013. And without fail, I always post any recipe worthy of my reader’s discerning palate. So, being reasonably bright, I deduced that I must not have prepared this amazing dish for a very long time.) Well – shame on me! Because there is nothing finer than a good cacciatore. And this recipe produces an outstanding cacciatore if I do say so myself!

This version is based on the recipe I conceived for my 2nd self-published cookbook which came out in 2009. I made a few changes to that recipe to bring the dish more in line with how we eat today. But it is still just a basic recipe for a truly yummy tomato-based chicken stew. I must admit that preparing this dish takes a bit of prep work, but most of the time required from start to finish involves your oven.         

While we were partaking of this dish a few nights ago, we were reacquainted with just how fond we are of this dish. And I realized that very few Italian restaurants feature cacciatore on their menu. And for the life of me, I can’t understand why that is. (Unless they too have forgotten just how wonderful it is.) Perhaps they consider cacciatore a comfort food and choose not to feature it in their upscale Italian dining establishment. But if that is the case, I must ask why that is. Because for me, a succulent piece of meat surrounded by a lovely herby tomato sauce and served over creamy polenta is about as trendy as it gets. And if restaurants still serve lasagna and spaghetti and meatballs, why would they feel that cacciatore wasn’t as appealing? I guess somewhere along the line I must have missed the article that revealed the reasoning. Either that, or I have completely lost touch with my Italian heritage and therefore no longer intuitively understand why certain Italian dishes are no longer popular. (Actually, I have no Italian ancestors, I just wish I did!)

So, for your culinary edification, and with full knowledge that this old gal doesn’t possess even a single Italian gene in her entire body, I offer my take on this centuries old Italian chicken dish. I hope you enjoy this dish as much as we do.   

As always, have fun in your kitchen. Try new dishes, but always keep your old favorites in mind. And don’t hesitate to change your sacred recipes to reflect how your tastes have changed. Or to make the dish healthier or easier to prepare. I mean really, you probably didn’t hesitate when deciding to change your appliances from avocado green to stainless steel. Or replace your old shag rug with hardwood flooring. So, why not bring your favorite recipes into the 21st century too. If I can do it, so can you!

Peace and love to all.

6-8 small boneless, skinless chicken thighs

kosher salt

freshly ground black pepper

3 T. extra virgin olive oil

1 med. white onion, chopped

4 garlic cloves, finely minced

1 red bell pepper, diced

10-12 med. sized button mushrooms, sliced

2 T. chopped fresh parsley

2 T. chopped fresh basil, plus more for garnish

1½ tsp. dried oregano

¼ tsp. dried thyme

1/8 tsp. crushed red pepper flakes

¾ c. dry white wine

1 (28-oz.) can diced or crushed tomatoes with juice

1 T. tomato paste

½ c. chicken broth

3 T. drained capers

grated Parmesan for table, opt.

Season chicken with salt and pepper. Heat the olive oil in a heavy, oven-proof, covered skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.

Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the red pepper, mushrooms, parsley, 2 tablespoons of the fresh basil, oregano, thyme, and crushed red pepper flakes. Cook for 5 minutes until vegetables begin to soften.

Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.

Add crushed tomatoes, tomato paste, chicken broth, and capers. Taste and adjust seasoning. Return chicken pieces to the skillet.

Cover the skillet and transfer to a pre-heated 350-degree oven. Cook for 50 minutes. Remove the lid and cook for an additional 30 minutes or until the sauce is thickened and the chicken is fork tender.

Remove from oven, sprinkle with remaining basil, and let sit a few minutes before serving. Great served over Parmesan Polenta. (See recipe below)

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmigiano-Reggiano cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the polenta is stirred in and no lumps remain.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmigiano-Reggiano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

Serve as a base for the Chicken Cacciatore or any saucy meat dish. Or serve it as is. It’s wonderful just plain too!

BRINED AND BAKED PORK CHOPS

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Whenever I plan a trailer camping trip, the first meat I think to bring along is the other white meat. You know – pork. And because pork products come in many forms, for this post, I am only referring to pork chops and pork tenderloin. But why only chops and tenderloin? That’s simple to explain. They are both very easy to cook. Sometimes it takes a little prep work to coach the best out of these cuts, but never very much. But cooking either cut takes a gentle hand. Pork needs to be respected and of utmost importance, it should never be over cooked. (Of course, it can be over cooked, but not if you desire a tender piece of meat.)

For years I couldn’t fix a tender pork chop to save my soul. But then I discovered brining and learned that trichinosis is not the plague it once was, and therefore we no longer need to cook pork to death! So now, every camping trip includes pork chops and pork tenderloin. And both are always very well received with very little effort expended on my part.

Happily, last evening, we feasted on tender and succulent pork chops thanks to this recipe I found on the iwashyoudry.com site. I served the chops with Easy Fried Rice and Garlic Roasted Sugar Snap Peas. (Both recipes soon to be posted.)

So, if you too are a fan of pork chops but can’t stand it when your chops turn out dry and fit only for repairing the soles of your favorite leather boots, give this recipe a try. You will be glad you did.

As always, keep smiling, keep being tolerant of others even if their views differ radically from your own, and most importantly, thank your lucky stars that you were blessed with a mind that can discern fact from fiction. Because there is a lot of fiction being touted these days around the country, and especially in Washington DC. And unfortunately, not everyone was born with a healthy intellect or was taught critical thinking. That level of intelligence or skill is simply not possessed by everyone. So, be kind. Understand that you are just luckier than some.

Peace and love to all.

2 (4 oz. each) 1-inch or thicker boneless pork chops

2 c. warm water

2 tsp. kosher salt

2 tsp. seasoned salt

extra virgin olive oil

1 tsp. granulated garlic

½ tsp. paprika

freshly ground black pepper

Bring the pork chops to room temperature before preparing the brine.  

Place the warm water in a flat glass container that will allow the pork chops to not overlap. Stir in the kosher and seasoned salt until they are both dissolved. Place the pork chops in the salt water, making sure the chops are completely covered. (Add additional water if necessary). Let the pork chops sit in the water at room temperature for 30 to 45 minutes, or place in your fridge for up to 24 hours. (I brined and refrigerated our chops for 7 hours. They were perfect.)  

Line a baking sheet with foil or parchment paper.

Remove pork chops from salt water and pat dry with paper towels, making sure all moisture is removed. Drizzle both sides of pork chops with a bit of olive oil, then season both sides with the granulated garlic, paprika, and black pepper.  

Bake in a pre-heated 425-defree oven for about 8 minutes or until the internal temperature reaches about 143-degrees. Remove from oven and cover loosely with foil for 5 minutes before serving.