Radicchio Salad with Roasted Sweet Potatoes

I love a good dinner salad, don’t you? This Radicchio Salad with Roasted Sweet Potatoes is loaded with eggs for your protein, but you can swap them out for whatever protein you may like such as; chickpeas, chicken or salmon. You can also add other veges like; Brussel sprouts, carrots, broccoli or any vegetable you may have on hand. And it comes with a spicy cashew dressing. Yum Yum! Serves 4

Ingredients:

Spicy Cashew Dressing:

1/2 cup salted, roasted cashews
1/4 cup vegetable oil
3 tablespoons unseasoned rice vinegar
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon fish sauce
3/4 teaspoon honey
1 clove garlic
Salt, to taste

Salad:
4 small sweet potatoes (1 1/2 lb), scrubbed and halved lengthwise
2 tablespoons extra-virgin olive oil
Salt, to taste
4 large eggs
2 heads radicchio (1 lb), quartered, cores removed, leaves separated
1 small fennel bulb, quartered lengthwise, sliced thin lengthwise
2 tablespoons unseasoned rice vinegar
Salt, to taste
Garnish: 1/2 cup crushed salted, roasted cashews and/or 1/2 cup cilantro leaves with tender stems

Directions:

Spicy Cashew Dressing: Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and ⅓ cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt. Do Ahead: Dressing can be made 3 days ahead. Cover and chill. 

Salad:  Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20–25 minutes. Let cool. Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel. Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing. 

 Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2” pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and garnish with cashews and cilantro. Serve with remaining dressing alongside. Yum Yum!

Butter Chicken

This is Pillsbury cost saving crockpot recipe made with butter, chicken and heavy cream cooked to perfection for 3.5 hours and served with your favorite rice. Add a side salad and a beverage and there’s dinner for a family of 4. Total Time: 4 hours 20 minutes.

Ingredients:

1/4 cup butter
20oz skinless boneless chicken thighs or 4 chicken breasts, cut into 2” pieces
1/2 cup onion, chopped
2 cloves garlic, finely chopped
2 tablespoons garam masala
1/4 cup tomato paste (from 6oz can)
3/4 teaspoon salt
1/2 cup chicken broth
1/2 cup heavy whipping cream

Directions:
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken, onion and garlic; cook 8 to 10 minutes, turning once, until browned. Spoon chicken mixture into slow cooker. Stir in remaining ingredients except whipping cream until well blended. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in whipping cream. Cover; cook about 30 minutes longer or until slightly thickened. Serve over rice. Garnish with cilantro leaves (optional). Yum Yum!

Western Ham and Egg Benedict

What meal does Mom want more than any other? Breakfast....so Dad, why don’t you make her this Western Ham and Egg Benedict...she’ll love you for it. You can make the hollandaise with a bought mix or if your feeling adventurous make your own. Serves 4 Total Time: 17 minutes

Ingredients:

4 frozen biscuits
4 tablespoons butter, melted
3 tablespoons fresh chives, chopped and divided
1 1oz package hollandaise sauce mix or make your own. See this recipe: Gordon Ramsay Hollandaise Sauce 
1 cup milk
1 tablespoon lemon juice
3/4 cup cooked hame, chopped
1/4-1/2 teaspoon ground red pepper (optional)
1/2 teaspoon white vinegar
4 large eggs
2 cups loosely packed arugula
1 small avocado, sliced
Black pepper, to taste



Directions:

Bake biscuits according to package. Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture. Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.

Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter. Sauté ham in skillet over med- heat 3 minutes or until lightly browned. Stir ham and red pepper, if using, into Hollandaise sauce; keep warm. Add water to a depth of 2 inches in a large sauce pan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water. Simmer 3-5 minutes or to desired doneness. Remove with slotted spoon. Trim edges with sharp knife.

To Serve: Place bottom biscuit halves, buttered side up on 4 warmed plates. Top with arugula, slices of avocado (if using), and then poached eggs. Pour the Hollandaise mixture evenly over eggs. Sprinkle with remain chives and black pepper to taste. Serve remaining biscuit halves on side. Yum Yum!

Instant Pot Corn on the Cob

Every Spring I am so ready to have fresh corn on the cob and now it will be so fast with my Instant Pot.  I am defiantly saving this recipe! Makes 5 in a 6 qt Instant Pot and only 3 minutes.  

Ingredients:

1 cup water
5 ears of corn (if shucked add the butter, otherwise cook in husk)
1 tablespoon butter
1/2 teaspoon salt

Directions:

Pour water in the bottom of the Instant Pot

In Husk: Insert Trivet and place corn on top

Shucked: Place corn and butter in water

Shut lid, close vent, select Pressure on high and time for 3 minutes. When done use the quick release method to let steam out before opening lid.  Be careful to open lid. Remove corn and serve immediately with your favorite entree.  Yum Yum. 

BHG’s Upside-Down Pizza Casserole

Who doesn’t like pizza! This cost saving Upside-Down Pizza Casserole can be changed to your liking. Add peppers, onions or even pepperoni. Take out the mushrooms and black olives and the cost per person is under $2.50 each. Serves 5 Total Time: 45 minutes 


Ingredients:

1.5 pounds lean ground beef
1 15 ounce can Italian-style tomato sauce
1 1/2 cups shredded mozzarella cheese (6 ounces)
2-3 cups sliced mushrooms
2-3 cups sliced black olives (optional)
1 10oz pkg refrigerated biscuits (10 biscuits)

Directions:

Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce, mushrooms and black olives (if using); heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Yum Yum!

Applebee’s Tuscan Garden Shrimp Salad

Doesn’t it irk you to go to another Applebee’s and they don’t have the same things on the menu? This recently happened to me. I had this brand new Tuscan Garden Shrimp Salad and fell in love with it. Then I went to a different Applebee’s and they didn’t have it!😟. I just say fooey to that, I’ll just make it at home! Serves 1 Calories 530

Ingredients:

2-3 cups mixed greens
10-15 medium size shrimp, cleaned and deveined
2 tablespoons vegetable oil
Salt and pepper, to taste
1/4th cucumber, diced
1/4-1/2 cup bruschetta tomatoes
1/4 cup edamame
1/4 cup red onion, chopped

Bruschetta Tomatoes:

6 or 7 ripe tomatoes (about 1 1/2 lbs), diced

2 cloves garlic, minced (about 2 teaspoons)

1 tablespoon extra virgin olive oil.

1 teaspoon balsamic vinegar.

6-8 fresh basil leaves, thinly sliced* or chopped

Sea salt and pepper, to taste 

Lemon Olive Oil Vinaigrette:

1/2 teaspoon finely grated lemon zest.

2 tablespoons freshly squeezed lemon juice.

1 teaspoon sugar.

1/2 teaspoon Dijon mustard.

1/4 teaspoon fine sea salt, or to taste.

3 to 4 tablespoons extra-virgin olive oil.

Freshly ground black pepper to taste.

Directions:

In a small bowl combine all the bruschetta tomatoes ingredients and season with salt and pepper, to taste. Refrigerate while cleaning, deveining shrimp. In another bowl combine all the vinaigrette ingredients together, transfer to a oil & vinegar dispenser. 

If you buy frozen shrimp that’s already been cleaned and deveined (I do), just thaw them out in a bowl of cool water. Drain then season shrimp with salt and pepper, to taste. Heat a skillet on med/high heat and add the oil. Once the oil glistens add the shrimp and cook until pink and opaque, 1-2 minutes. Turn over and remove from heat, let sit 1-2 minutes. 

Arrange salad in a medium size serving bowl, add in the mixed greens, then the diced cucumber, bruschetta tomatoes, edamame and chopped red onion. Top with shrimp and drizzle on the lemon olive oil vinaigrette. (Or serve on the side) Serve with a bread stick (optional). Yum Yum!

Grilled Salmon with Arugula, Orange and Fennel Salad

There are a few things you need to know about salmon. One, never buy salmon from a fish farm! You don't even want to know what they feed them...yuck! Always buy wild-caught salmon. Two, slice off the skin before grilling and lastly it is important to remove the salmon before they are completely cooked, because they will continue to cook once removed.  You can check to see if they are done if they are slightly pink on the inside and flaky. Serves 4

Vinaigrette Ingredients:
1/4 cup shallots, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoon fresh lemon juice
1/2 tablespoon ground mustard
1/2 tablespoon honey
Salt and pepper, to taste

Salad Ingredients:
2 large oranges, peel and segment
5 cups (5oz) arugula
1 fennel bulb, cored, quartered and thinly sliced

4 6oz salmon
vegetable oil for grilling
salt and pepper, to taste

Directions:

Vinaigrette Dressing:
In a medium bowl whisk together all the ingredients and season with salt and pepper, to taste.

Salad:
In a large serving bowl add the arugula, orange segments and thinly sliced fennel. Drizzle on the vinaigrette and toss to coat. Taste and adjust seasoning, if needed.

Salmon:
Lightly coat your grill or stove top grill pan with vegetable oil.  Preheat over medium heat. Pat salmon dry with a paper towel and season with salt and pepper.  Place on the grill top side down and DO NOT FLIP until the salmon releases easily from the grill, about 3-4 minutes. Using a fish spatula carefully flip and cook an additional 2-3 minutes.  Internal temperature should reach 135F.

To serve:
Transfer salmon to the top of the salad and drizzle any unused vinaigrette on top. Serve immediately. Yum Yum.

Items you could use to make this recipe.

Seared Scallops with Tarragon Butter Sauce

Remember scallops do not need to be cooked very long, about 5 minutes on both sides. Searing scallops until they are golden brown before you turn them.  Be careful not to overheat the butter sauce as it will cause the sauce to separate.  I love scallops and have always been afraid to cook them,  by taking my class at Sur la Table we found out that scallops as well as shrimp are quick to cook and can be overcooked rather quickly, making them rubbery. A big reason scallops are overcooked is the fact that your skillet isn't hot enough to sear them fast.  Mix oil with some butter to get great flavor at a higher smoke point for the butter. Serves 4

Ingredients:

1 1/4 lbs fresh scallops, tough muscle discarded
Salt and pepper, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons shallot, minced (we put 1/2 cup)
1/4 cup dry white wine
1/4 cup white wine vinegar
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, minced

Directions:

To prepare scallops: pat dry and season with salt and pepper, to taste. In a large skillet over med/high heat, add the oil and butter. When the butter foam subsides, about a minute, add the scallops and cook, TURNING ONLY ONCE, until golden brown and cooked through.  Using a tong, remove to a serving plate and cover with foil to keep warm.

To prepare tarragon butter sauce:  return the same skillet to the stove over medium heat, add the shallots and cook until translucent, about 2 minutes.  Pour in the wine and vinegar and bring to boil, scrape up the fond (brown bits) on the bottom of the skillet. Cook until reduces by half, about 2 minutes. Pour in the cream and reduce to simmer until sauce thickens, about another 2 minutes. Add in the lemon juice and tarragon, adjust seasoning if necessary. Cover scallops with sauce and serve immediately. Yum Yum.

Carne Asada

We can all agree that a great Carne Asada should taste first of beef, nicely charred from the grill or broiler. Tender enough to eat it in a taco, but could also be served as a steak. The marinade should have balanced flavors and produce a Carne Asada that the whole family will love ❤️!

Use a variety of whole chilies (not powdered) for better flavor. Ancho, guajillo are used in this recipe, but negro, pusillanimous and California can be substituted. Serves 6

Ingredients:

Marinade:
3 whole dried ancho chilies, stems and seeds removed
3 whole dried guajillo chilies, stems and seeds removed
2 whole chipotle peppers, canned in adobo
3/4 cup fresh juice from 2-3 oranges
2 tablespoons fresh juice from 2-3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 medium cloves of garlic
1 small bunch cilantro, leaves and tender stems only, divided
1 tablespoon dried cumin
1 teaspoon dried coriander
2 tablespoons dark brown sugar
Salt, to taste

2 lb skirt steak
2 tablespoons vegetable oil
To serve: flour tortillas, lime wedges, diced onion, avocado slices. In class we used our guacamole and Mexican Street Corn in our tortilla (See pic)

Directions:

In a skillet on medium heat cook the ancho and guajillo chilies until toasted, 1-2 minutes. Transfer to a blender along with the remaining marinade ingredients and blend until smooth. Divide the marinade in half by placing half the marinade in a large zip-lock bag and the other half in a sealed container in the refrigerator.

Add steak to the marinade in the bag, seal and toss to coat. Refrigerate 3 hours or overnight. When ready to cook take the refrigerated marinade out of the refrigerator so it can warm to room temperature. We used a stove top grill and added the vegetable oil. Heat on high, sear meat on both sides to desired doneness. At least 110F for medium rare. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Serve immediately with tortillas or as a steak with side dishes. Yum Yum!


I want this stove top grill from Sur la Table...it’s wonderful! We’ve used it for steak and salmon.

Churros with Chocolate-Dulce de Leche Dip

Made these Churros in my Sur la Table cooking class. You can make these Churros right in your Dutch Oven, but make sure you have a thermometer handy to keep the temperature at 350F or they’ll soak up the oil. The Chocolate-Dulce de Leche Dip was delicious, they had to stop me from eating the entire bowl. Serves 4-6

Ingredients:

Churro dough:

Vegetable oil for frying
1 cup water
1/2 cup (1 stick) butter
1 cup flour
3 eggs, beaten

Cinnamon Sugar:

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt

Chocolate-Dulce de Leche Dip:

1/2 cup Dulce de Leche
1/4 cup bittersweet chocolate chips
1 teaspoon salt
1 tablespoon unsalted butter or if using salted butter don’t add the teaspoon of salt.


Directions:

In your Dutch Oven add 3” of oil and heat to 350F, using a cooking thermometer. In a saucepan add the water with the butter and salt, bring to boil over high heat. Using a wooden spoon stir in the flour. Reduce heat to low and stir vigorously until the mixture forms a ball around the spoon, about a minute. Remove the dough from the heat and while stirring constantly gradually beat the eggs into the dough. Transfer dough into a pastry bag filled with a #8 star tip.

Prepare your cinnamon sugar by combining ingredients in a bowl or parchment paper lined baking sheet. Set aside.

Squeeze a 2-3 6” Churro logs into the hot oil, turning frequently and adjusting temperature if oil goes below 350F. Cook until golden brown, about 6 minutes. When done transfer to a paper plate or a plate with a paper towel to remove oil. When cool enough to handle roll in the cinnamon sugar to coat, then transfer to a serving plate. Repeat until all the dough is used.

For the dip. Add water to a saucepan when it is boiling place a glass or stainless steel bowl on top add in your chocolate chips and stir until melted. Add in the rest of the ingredients and mix until incorporated. Transfer to a serving bowl and serve with churros. Yum Yum!

Items you may need with this recipe:

Sautéed Shrimp with Capers and Lemon

This Sautéed Shrimp with Capers and Lemon is for my friends and fellow last minute dinner comrades who like me, sometimes end up scrambling on weeknights looking for a quick meal to get on the table with just a little bit of work, but lots of flavor and a spicy, from-scratch, quick cooking, and semi-healthy-ish meal. Serves 4 Total Time: under 30 minutes

Ingredients:

1 lb medium shrimp, peeled and deveined 
Sea salt and pepper, to taste 
2 tablespoons unsalted butter 
1 tablespoon olive oil 
1 shallot, minced 
2 cloves garlic, minced 
1/4 cup dry white wine
1 lemon, zest and segmented
2 tablespoons capers 
1 tablespoon fresh flat-leaf parsley, chopped 

Directions:

Pat shrimp dry with paper towels and season with salt and pepper, to taste. In a large skillet set over medium heat and add the butter and oil. When butter is melted and foam subsides and the shallots and cook until translucent then add the garlic until aromatic, about 30 seconds. Add shrimp and sauté until opaque, 2-3 minutes.

To prepare sauce: add the wine, lemon segments and capers to skillet with the shrimp and cook until sauce thickens slightly, 2-3 minutes. Taste and adjust seasonings, if needed. Garnish with zest and chopped parsley. Serve immediately. 

How to segment a lemon:

Traditional Mexican Street Corn in a Bowl

In Mexico you can buy Mexican Street Corn by street venders on a stick. Here we are grilling the corn, removing the kernels and mixing it up with the rest of the ingredients for a delicious side dish. Serves 4

Ingredients:

1-2 tablespoons vegetable oil
4 ears of corn, shucked
Salt to taste
2 tablespoons mayonnaise
2 oz cotija or feta cheese, crumbled
1/2 cup (2) green onion, finely sliced (entire green onion)
1/2 cup cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1-2 medium cloves garlic, minced
1 tablespoon fresh lime juice
Red hot chili flakes, to taste
Cilantro leaves, to garnish

Directions:

With your stove top grill or outside grill, season your corn with salt then grill until lightly charred, about 10 minutes.  When done and cooled enough to handle remove the kernels and add them to a bowl. Add remaining ingredients, adjust seasoning, if needed. Garnish with cilantro leaves. Serve immediately. Yum Yum!



Gadget we used to remove kernels

Ultimate Homemade Guacamole

I was told that authentic guacamole is chunky and mixed with your hands not blended in a food processor. That’s exactly how we made our Ultimate Homemade Guacamole in my cooking class. And we learned the secret to keeping guacamole fresh and not turning brown! 

Ingredients:

1 small shallot, diced
1 Serrano chili, chopped 
1/2 cup cilantro leaves, finely chopped & divided 
2 teaspoons salt 
4 ripe avocados 
2 tablespoons juice form 2 limes

Directions:

Combine all ingredients (except a little chopped cilantro to garnish) in a bowl and mix with your hands until well combined. Garnish and serve immediately. 

Unless you want to make this beforehand then the secret to keeping it fresh is: add the avocado pit back in the bowl, soak a paper towel in lime juice, cover bowl and refrigerate. 

BHG’s Fettuccine Alfredo and Vegetables

Bring a restaurant-quality pasta dish to the table in just 15 minutes. The sauce for our Fettuccine Alfredo with Vegetables cooks in a skillet while the pasta boils. This quick and easy Italian entree is the ultimate weeknight dinner recipe! Serves 4

Ingredients:

8 oz dried fettuccine
1/2 cup sun-dried tomatoes (not oil packed), chopped
4 tablespoons butter
1 tablespoon olive oil
4 oz asparagus spears, trimmed and cut into 1” pieces
4 oz Brussels sprouts, trimmed and quartered
1 1/2 cups broccoli florets
8 mushrooms, sliced
2 tablespoons flour
1 1/4 cups milk +
1/2 cup shredded Parmesan cheese +
2 teaspoons lemon zest

Directions:

Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings. Yum Yum!

Taco Cornbread Casserole

A Cinco de Mayo meal where you can adjust the heat. Add a whole can of chilies or just enough for your taste. This Taco Cornbread Casserole is a great alternative for Taco Tuesday from the traditional tacos. Serves 8 Total Time: 1 hour 25 minutes

Ingredients:

2 pounds ground beef
2 envelopes taco seasoning
2 cans 14.5oz each diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can 4 oz chopped green chilies, or to taste
2 pkgs 8.5oz each cornbread/muffin mix
1 can 8 3/4oz whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese blend, divided
1 can 2 1/4oz sliced black olives, drained
Garnish: shredded lettuce, chopped tomatoes and/or chopped red onion (optional)

Directions:

Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.

Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips. Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion. Yum Yum! 

Applebee’s Southwestern Steak Salad with Chimichurri Sauce

This delicious Southwestern Steak Salad at Applebee’s is easy to put together, but you have to make the Chimichurri sauce and the homemade Cilantro Ranch Dressing first. You’ll get both recipes here. Serves 1

Chimichurri Sauce Recipe

Ingredients:

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic, minced
2 small or 1 red chili, deseeded and finely chopped
3/4 teaspoon dried oregano
Salt and pepper, to taste

Directions:
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.

Cilantro Ranch Dressing Recipe

Ingredients:

1 packet traditional Hidden Valley ranch
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, remove husk and dice
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeño, remove seeds (optional)

Directions:

Blend all ingredients until smooth.

Salad Ingredients:

6 oz sirloin
1/2 cup corn and black bean salsa
2 tablespoons chimichurri sauce
2 cups mixed greens
1 cup shredded cheddar cheese blend
1 cup tortilla strips
Homemade Cilantro Ranch Dressing to garnish

Directions:

Grill your steak to desired temperature. Let stand 1 minute, then cut into slices. On a serving plate add your greens, then your corn and black bean salsa, top with slices of steak, cheese and tortilla strips. Drizzle on dressing. Yum Yum!

Grilled Huli Huli Chicken

Get your grill out, guys and prepare this grilled chicken with mouthwatering flavor. Huli means “turn” in Hawaiian. This sweet and savory glaze made with brown sugar, ginger, soy sauce and pineapple juice will not only work with chicken, but with pork chops too. Serves 12 Total Time: 30 minutes

Ingredients:

1 cup packed brown sugar 

3/4 cup ketchup 

1/4 cup reduced-sodium soy sauce

1/4 cup pineapple juice 

1/3 cup chicken broth 

2 1/2 teaspoons minced freshly grated ginger root 

1 1/2 teaspoons minced garlic 

24 boneless skinless chicken thighs or 12 boneless skinless chicken breasts 

Directions:

Combine the first 7 ingredients in a small bowl. Reserve 1 1/3 cups for basting, cover and refrigerate. The remaining marinade is divided into two plastic bags and divide the chicken pieces (12 thighs and 6 breasts) into each bag. Toss to coat, seal and refrigerate for 8 hours or overnight. 

Ready to grill: remove and discard marinade. Grill 6-8 minutes on each side or until internal temperature is 160F. Baste occasionally with reserved marinade during last 5 minutes. Yum Yum, 

How to Use a Grill Basket

It’s that time of year to start grilling. Whether you're grilling a big batch of shrimp, a delicate whole fish, or a ton of cherry tomatoes, you need a grill basket.  A grill basket will keep those skinny stalks of asparagus from ending up in the coals instead of your plate and help you flip delicate fish like salmon. 

You need a grill basket. There are two main types: hinged, two-sided (sometimes flexible) baskets and perforated baskets with raised sides and open tops (also called grill woks). Both of these cheap, easy-to-find tools can open up new ways to grill making it possible to do things you never thought you could do before:

You Can Grill Whole Fish

If fear of sticking has been holding you back from grilling whole fish, fragile fillets, or glazed chicken wings, it's time to let it go. When placed in a hinged grill basket, food doesn't actually make contact with the grill, but instead stays firmly yet gently nestled between the basket's two protective sides as it gets flipped. (Tip: To prevent grilled food from clinging to the basket, be sure to oil it or coat it with nonstick cooking spray before cooking.)

You Can Cook Side Dishes on the Grill

Forget running back and forth from your kitchen to your grill; grill baskets allow you to cook both mains and sides in the great outdoors. (And no one wants to roast potatoes or steam green beans in a hot kitchen in the summertime anyway.) Both hinged baskets and grill woks excel at cooking vegetables, especially small or thin items that can easily fall between the grates of a grill, like scallions, mushrooms, broccoli florets, and sliced onions. Regardless of the type of basket you use, group items with similar cook times together (or add them in the appropriate succession if using a grill wok) and cut them about the same size so they cook at the same rate. It's okay to overfill the basket a little when cooking vegetables—the steam released can help them cook through. Bonus: a hinged basket with a long handle is perfect for cooking over a campfire, no grill required!

You Can Lose the Skewers

Threading food on skewers can take a lot of time and some items are difficult to pierce. Next time you're in the mood for grilled shrimp or prawns, just toss them in a spicy, buttery sauce and cook them in a hinged basket or grill wok. A basket makes turning a breeze, while a wok lets you keep the food moving, much like sautéing in a skillet on a stovetop. Arranging seafood or meat in a single layer will help it cook quickly and evenly.

You Can Turn Out Lots of Food at Once

If you're cooking lots of burgers or chops for a crew, use a hinged grill basket to flip them all at the same time. Just make sure your items are about the same thickness to ensure that every piece is cooked to perfection.

Thanks https://www.epicurious.com on the tips on how to use a grill basket.

Sweet and Sour Pork Tenderloin

Per bon appetit, “The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices. It's pretty much always delicious, but here we build the sauce in the same pan that we seared the pork, giving it even more richness and flavor.” Serves 4

Ingredients:

2 (2 lb) pork tenderloins
1 teaspoon freshly ground black pepper
3 teaspoons salt, divided
2 medium red onions
1 med head of red leaf lettuce
1 large fennel bulb (with stems and fronds)
3 tablespoons cold unsalted butter
5 tablespoons extra-virgin olive oil, divided
5 tablespoons honey
1 cup + 1 tablespoon red wine vinegar, divided
1 teaspoon crushed red pepper flakes

Directions:


Pat 2 pork tenderloins (about 2 lb. total) dry with paper towels. Season all over with 1 teaspoon black pepper and 2 teaspoon salt. Let sit at room temperature until ready to cook.

Meanwhile, do some prep. Halve 2 medium red onions through the core. Trim off ends, peel, and slice into 1/2"-thick wedges lengthwise. Transfer to a medium bowl and set aside. Wash and dry 1 medium head of red leaf lettuce, then tear into bite-sized pieces. Transfer to a large bowl. Tear off nice looking fronds from 1 fennel bulb and transfer to bowl with lettuce. Trim a few inches from tops of stems, then remove stems from bulb. Cut bulb in half lengthwise and remove core. Thinly slice stems and bulb crosswise and add to bowl with lettuce. Chill until ready to use. 

 Cut 3 Tbsp. cold unsalted butter into small pieces. Chill until ready to use. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Sear tenderloins until golden brown on each side, about 2 minutes per side, 6–8 minutes total. Using tongs, transfer pork to a plate. Cook onion, 1 Tbsp. extra-virgin oil, and ½ tsp. salt in same pan in a single layer over medium-high heat, tossing occasionally, until well browned and beginning to soften, about 5 minutes. Whisk 5 Tbsp. honey, 1 tsp. red pepper flakes (if you don’t like things spicy, cut the amount of red pepper in half, but we really love how the spiciness balances the sweetness here), 1 cup red wine vinegar, and ¼ cup water in a glass measuring cup and add to pan. (Make sure you get all that honey!) Bring to a simmer.  

Return pork to pan and cook, turning every 5 minutes and reducing heat as needed to keep sauce at a low simmer, until an instant-read thermometer inserted into the thickest part of the meat registers 140°, 12–20 minutes. (Start testing for doneness after 10 minutes; pork will cook differently depending on the size of the tenderloin you're working with. It’s important to use a thermometer in this case because it’s very easy to overcook a lean cut like this, and nobody likes dry pork!) Transfer pork to a cutting board to rest. This will lock in all the juices and let the pork continue to cook just a bit. Continue to cook sauce, stirring occasionally, until thick and syrupy, 3–5 minutes. Remove from heat and stir in cold butter with tongs until fully incorporated. Add remaining 2 Tbsp. extra-virgin olive oil, 1 Tbsp. red wine vinegar, and ½ tsp. salt to salad and toss to combine. Slice pork tenderloin on a diagonal. Divide among plates and spoon agrodolce sauce over. Serve salad alongside. Yum Yum!

Roasted Vegetable and Grains in a Bowl

Surprise! I like grain bowls! I have a few bowl recipes on here. The first one was in New York and it wasn’t one that I liked, I loved it! I’ve been told that grain bowls come with the territory. This one comes from bon appetit. ❤️

To start, we roast some vegetables in an oven set to 425°. Your vegetable mix depends on what’s in the fridge, but you should make sure you have at least one bunch of carrots, about 5 shallots and two of the following vegetables: 1 head of broccoli, 1 head of cauliflower, 5 beets, 2 sweet potatoes or 2 cups of Brussels sprouts all work.

Trim, peel and slice your carrots and sweet potatoes, quarter your shallots, cut your beets and/or Brussel sprouts in half and cut your broccoli and cauliflower into florets. Basically, you want everything to be about the same size, so it roasts at a similar rate.

Dump the cleaned and chopped vegetables on a sheet pan and toss them with a drizzle of olive oil. Season the whole tray with some kosher salt. 

Take them out when they are tender and crispy, with some solid color across the lot. This will take between 20 and 30 minutes, but pay attention to how they look and feel more than you do the timer. Let the vegetables cool, and slice the carrots into thirds. Roasted vegetables don’t need to be hot to be delicious. We’ll serve these at room temperature.

Once those go in, start your grains. You pick the grains you like; rice, farro or quinoa. Make sure you use at least 3 cups and cook according to package instructions. 

Make the pesto-y sauce: a mix of herbs like parsley, dill, basil, and/or cilantro will work. (1/4 teaspoon each),  1/3 cup roughly chopped nuts (whatever you have on hand that aren’t peanuts), 1/2 cup olive oil, and 1/4 cup white wine vinegar. Mix them together, and season with a few pinches of kosher salt.

Pour the pesto-y sauce over your vegetables and toss them to coat. If you went wild with the amount of veggies, and they look a little dry, feel free to add another glug of olive oil, white wine vinegar, and another pinch of salt to make sure the pesto covers more surface area.

Serve: in a serving bowl take a couple spoonfuls of grains, top with vegetables. Yum Yum!